Creamy Dilled Carrots Recipe

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I'm not sure where my love of cooking comes from, but I speculate it's because I like to eat! This recipe from a treasured cookbook is a wonderfully different way to serve carrots. They do with most any meal and add nice color to the table.—Howard Koch, Lima, Ohio
TOTAL TIME: Prep: 10 min. Cook: 25 min. + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min. + standing
MAKES: 6-8 servings


  • 4 cups thinly sliced carrots
  • 3/4 cup water
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • Pinch of white pepper
  • 1 tablespoon all-purpose flour
  • 1/2 cup half-and-half cream
  • 2 teaspoons dill weed or 2 tablespoons minced fresh dill

Nutritional Facts

1 cup: 64 calories, 3g fat (2g saturated fat), 11mg cholesterol, 191mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 1g protein.


  1. In a saucepan, combine carrots, water, butter, salt, sugar and pepper. Cover and simmer until carrots are crisp-tender, about 10 minutes. Drain liquid into a small saucepan; set the carrots aside and keep warm. Bring liquid to a boil. In a small bowl, combine flour and cream until smooth; slowly add to liquid, stirring constantly. Simmer for 10 minutes, stirring occasionally. Pour over the carrots; stir in dill. Cover and let stand for 15 minutes before serving. Yield: 6-8 servings.
Originally published as Creamy Dilled Carrots in Taste of Home April/May 1994, p47

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delowenstein User ID: 3766053 232991
Reviewed Sep. 16, 2015

"I'm cooking for myself, so I prepared this recipe, using just 1 lb. peeled baby carrots, 1-1/2 cups of water, 1 Tbsp. margarine, 1/2 tsp. salt, 1 packet Equal sweetener, 1/4 tsp. ground black pepper, 1 Tbsp. all-purpose flour, 1/2 cup 2% milk used instead of the half and half cream! (I'm trying to streamline those calories!) I did use 2 tsp. dill weed! I did combine the salt, pepper, sweetener, carrots, water and margarine together, covered pan and allowed carrots to cook 20 minutes or until FORK-TENDER! I drained the cooking liquid off and set carrots aside; covered them to stay warm. After combining the flour and milk-stirring until smooth, I added it gradually to cooking liquid, stirring constantly. I then simmered the sauce at least 10 minutes, covered, on low heat, stirring occasionally. I admit that I also had added the dill weed to the sauce when preparing sauce for carrots! I sampled these carrots and they were really quite tasty! Thank you for sharing this recipe with Taste of Home!


Daffy405 User ID: 2691629 3553
Reviewed Dec. 23, 2013

"I made these last year for Christmas and everyone loved them, they will appear again this year by popular demand."

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