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Creamy Dilled Carrots

 Creamy Dilled Carrots
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
6-8 ServingsPrep: 10 min. Cook: 25 min. + standing

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

Directions

  • 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.
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.