- 1 pound carrots, sliced 1/8 inch thick
- 2 tablespoons water
- 4 teaspoons reduced-fat margarine
- 1 to 2 tablespoons snipped fresh dill or 1 to 2 teaspoons dill weed
- Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill. Yield: 5 servings.
Originally published as Carrots with Dill in Quick Cooking November/December 1998, p48
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