Introduction: Julienned Carrots in a Butter Dill Sauce
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About: 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.
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
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.
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.
