Sunday, April 5, 2009

Baby Carrots with Dill Butter

This past weekend, Nebraska was treated to a Spring blizzard. The ground was so warm here that we didn't really have much accumulation but just to the north of us, they received 11 inches. I am ready for warmer weather so I can plant my herbs. For my birthday this year, my husband gave me an AeroGarden. It's a nice treat to be able to pick herbs even when there is snow on the ground. I've never done a lot of cooking with dill, so I was anxious to try Baby Carrots with Dill Butter. In addition to being pleasing to the eyes, the flavors were yummy!


Baby Carrots with Dill Butter
Adapted from All Recipes

1 (16 ounce) package baby carrots
4 tablespoons margarine
1 tablespoon chopped fresh dill
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

DIRECTIONS
Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 20 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

2 comments:

  1. Hi,
    Just "popped" in from the foodie blogroll and thought I would take a moment to say, not only do I LOVE Baby Carrots with Dill, I too collect cookbooks!

    ReplyDelete

Thanks for commenting on my blog!