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It is hard to resist a 10 pound bag of carrots for $1.97 and then I had to come up with lots of recipes to use them all. Carrot and turnip (rutabaga) or swede as it is called in England are mashed together for a favourite. Lots of carrots were blanched and frozen into portions that will go into stews and slow cooker recipes. I also made sweet potato and carrot soup. (sharing soon)
Then I came across a new to me recipe dilled carrots on The English Kitchen and decided to try it. I printed it out, made it, and decided it was a keeper and I’ve made it a few times since.
Peel and julienne cut 450 gm of carrots.
Melt butter in a pan and gently add the carrots, turning frequently to coat them. Add water. The recipe calls for chicken stock but that is something I don’t use. You could add a stock cube if you wish, but I also try to stay away from them because of the added salt.
Add 1 teaspoon of fresh dillweed and mix in.
Add 1/2 teaspoon of honey, or a bit more if you like things really sweet. Mix in well.
Cook for about 10 minutes or until carrots are tender. A god portion of the water/stock will evaporate. Remove with a slotted spoon and serve.
Delicious.
I’m sharing with Weekend Cooking.
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