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This is a tasty side dish that is quick and easy to make and goes with lots of different entrees.

I tend to cook in larger than normal quantities.  Scale portions according to your needs.

for 4 portions use

1 lb carrots
3-4 tablespoons of butter
1 tablespoon dill

Step 1: Prep

the hardest part of this dish is to Julienne the carrots.  One thing that will make prep ALOT easier is a mandolin slicer with a Julienne blade.

Step 2: Cook

In a skillet melt 1/2 to 2/3 of the butter and add Dill.

Let the dill simmer in the butter for a few minutes to allow the flavors to mix together.

Add the carrots, and the remaining butter to the pan.

Stir regularly.  Allow the carrots to simmer until they soften.





<p>I have got to try this with the dehydrated julienne carrots in my pantry.</p>
Awesome! It's always great to have a new way to cook veggies!
The funny thing was I made these as the side dish to go with the stuffed pork roast that I made, but everyone was using them as a topping for their salads.<br><br>Fortunately I made enough that there was plenty left to have as a side dish.

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Bio: Jack-of-all trades, master of some. I would probably be much more modest if it wasn't for these delusions of granduer that I suffer from.
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