Baby Car­rots with Dill But­ter

Allrecipes - - Editors note -

pound mul­ti­color baby car­rots with tops, peeled and trimmed 2 ta­ble­spoons but­ter

1 ta­ble­spoon fresh lemon juice 1½ tea­spoons chopped fresh dill

¼ tea­spoon coarse salt

⅛ tea­spoon cracked black pep­per


Put car­rots in a saucepan with enough wa­ter to cover; bring to a boil. Re­duce heat and sim­mer, cov­ered, un­til ten­der, about 10 min­utes. Drain car­rots and re­turn to saucepan. Toss with re­main­ing in­gre­di­ents un­til but­ter is melted.

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