Sautéed Dill-Scented Carrots
Ronnie's Notes
This is the most requested vegetable dish in the Fein household.
Tips: Second Thoughts Here’s another way to serve these carrots: Puree the cooked carrots, add the remaining ingredients plus 3–4 TB. cream. Taste for seasoning and add salt and pepper to taste. Reheat this dish in a preheated 350°F oven for 6–10 minutes or in a saucepan over moderate heat for 3–4 minutes. Stir frequently to prevent sticking.
Difficulty: Easy
Instructions
Peel the carrots and cut them into bite-size chunks.
Place the carrots in a saucepan and cover them with lightly salted water.
Bring the water to a boil, lower the heat, and simmer the carrots 12– or until they are fork tender.
Drain the carrots.
Heat the butter in the pan.
When the butter has melted and looks foamy, add the carrots, sugar, salt, and dill.
Toss the ingredients to heat them through and serve.