Carrots with Dill Recipe

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Carrots with Dill Recipe
Carrots with Dill Recipe photo by Taste of Home
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Carrots with Dill Recipe

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Dorothy Pritchett of Wills Point, Texas shares a great way to present sweet, tender carrots. She glazes the colorful coins with margarine and adds dill just before serving for a simple, savory side dish.
MAKES:
5 servings
TOTAL TIME:
Prep/Total time: 15 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total time: 15 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1/2 cup: 55 calories, 2g fat (0 saturated fat), 0 cholesterol, 66mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1-1/2 vegetable, 1/2 fat.

  • 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
  1. 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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