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
Creamy Dilled Carrots
Creamy Dilled Carrots
Prep Time
10 min
Cook Time
25 min
Yield
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 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.
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