Dilled Carrots

Submitted by ellie_

"A nice change from ordinary boiled carrots. Recipe source: Bon Appetit (March 1987)"

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 4-6

ingredients

• 2 tablespoons butter
• 1 3⁄4 lbs carrots, peeled and sliced diagnolly
• 1 cup Guinness stout (or water)
• 1 1⁄2 teaspoons dried dill
• 1 teaspoon sugar
• salt

directions

1. In a skillet over medium heat melt butter and then add carrots, sauting until glazed (1-2 minutes).
2. Add Guinness (or water) and dillweed.
3. Reduce heat to low, cover and cook until carrots are tender, stirring occasionally (15 minutes).
4. Sprinkle with sugar and salt.
5. Increase heat to high and cook uncovered until liquid evaporates (3-5 minutes).

Reviews

[I'mPat]

Scaled back for 1/2 teaspoon dried dill and used water option and only 1/4 teaspoon sugar otherwise made as per recipe and the 3 of us thoroughly enjoyed, thank you ellie_ made for Rookie tag game.

 

[evelynathens]

Nice carrots. Did use fresh dill (2 tblsps, minced) rather than dried because I prefer it and water instead of the Stout. Pretty, glazed carrots with just a touch of sweetnes.