This tasty carrot recipe is made with a delicious cream. Ingredients 1 16 ounce package baby carrots 2 tablespoons margarine 1 tablespoon chopped fresh dill. Ingredients 8 medium blank s carrots peeled and sliced into 1 inch pieces cup water 2 tablespoons butter 1 teaspoon white sugar teaspoon salt teaspoon dill seed. 2013 gluten free living. Fresh dill chopped 1 tbsp.
Ingredients 6 medium carrots peeled 1 teaspoon salt 1 tablespoon butter teaspoon dried dill. I love this delightful recipe. Drizzle the sauce over the carrots and toss carrots until fully coated. Arrange carrots in a metal steamer insert or bamboo steamer. Whisk butter and sugar until fully combined.
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Bring broth to a boil. Add in the fresh dill and whisk to combine. Place carrots in a saucepan with enough water to cover. Gently toss with margarine dill and lemon juice. Add the carrots to the butter mixture and toss gently to coat.
Cover the pan and cook over medium low heat for 7 to 8 minutes until the carrots. Cover the pan and cook over medium low heat for 7 to 8 minutes until the carrots. Bring broth to a boil. Salt pinch black pepper. Ingredients 6 medium carrots peeled 1 teaspoon salt 1 tablespoon butter teaspoon dried dill.
Add the carrots to the butter mixture and toss gently to coat. Bring to a boil and cook 10 minutes until tender. This tasty carrot recipe is made with a delicious cream.
