BRAISED CARROTS WITH DILL

BRAISED CARROTS WITH DILL (for four)

Vegetables, carrots, braised carrots with dill 1 Vegetables, carrots, braised carrots with dill 2

2 pounds carrots (about 12 medium), peeled and sliced on the diagonal into ovals ¼ inch thick

1 teaspoon salt

½ cup low sodium chicken broth

2 tablespoons butter, cut into 4 pieces

4 tablespoons finely chopped fresh dill

freshly ground black pepper

 


 

1. Bring carrots, salt and the chicken broth to a boil in a 12-inch nonstick skillet, covered, over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked with the tip of a paring knife, about 5 minutes. Uncover, increase heat to high and simmer rapidly, stirring occasionally, until the liquid is reduced to about 2 tablespoons, 1 to 2 minutes.

2. Add the butter, dill and pepper to the skillet. Toss the carrots to coat and blend the flavors. Transfer to a serving dish.

 

adapted from James Beard, American Cookery

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s