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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

Ingredients

  • 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 King Arthur Unbleached All-Purpose Flour
  • 1/2 cup half-and-half cream
  • 2 teaspoons dill weed or 2 tablespoons minced fresh dill

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Creamy Dilled Carrots(1)

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MY REVIEW
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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