Recipe: Carrots and Dill Weed
Four carrots, peeled, halved then sliced into half moons (that's how I like them)
1 heaping tsp dill weed
1/2 tsp evoo
water
In a small sauce pan, add carrots then water until about an inch over carrots. Boil until desired tenderness. If you like, strain the carrot-water into a bowl underneath the strainer to use as broth (that's what I used in the previous lentil recipe). In a serving bowl, mix carrots, dill and oil. Serve hot.
Four carrots, peeled, halved then sliced into half moons (that's how I like them)
1 heaping tsp dill weed
1/2 tsp evoo
water
In a small sauce pan, add carrots then water until about an inch over carrots. Boil until desired tenderness. If you like, strain the carrot-water into a bowl underneath the strainer to use as broth (that's what I used in the previous lentil recipe). In a serving bowl, mix carrots, dill and oil. Serve hot.