Prep 10 mins
Cook 10 mins
I love carrots, and this is a unique way to prepare them! I got the recipe from my great aunt, who got it from Pillsbury Real Home Cooking.
- 3⁄4 cup chicken broth
- 1 lb carrot, cut into 2 x 1/4 inch strips
- 1 cup sliced celery (1/2 inch thick)
- 2 tablespoons sliced green onions
- 2 tablespoons sugar
- 3⁄4 teaspoon dried dill weed
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
- Bring broth to a boil in large saucepan.
- Add remaining ingredients except parsley.
- Cover; reduce heat to medium.
- Cook 10 to 15 minutes or until carrots are crisp-tender, stirring occasionally.
- Sprinkle with parsley.
What a lovely sidedish! I only substituted one thing and that was Splenda for the sugar. The flavors blended very nicely and my husband had two helpings! Thanks, Carole in Orlando
These were good - the flavour of the dill really complemented the sweetness of the carrots! Other than omitting the water chestnuts (I made this on the spur of the moment & didn't have any), I followed the recipe exactly. Thanx Kree!
I feel badly since everyone else loved this recipe, but to me, it was not all that flavourful. I followed the recipe exactly, used fresh dill and added more in place of parsley when it was cooked. I will say it is an extremely colourful dish. I think, for me, all the flavours were boiled out. I might next time try cooking them in my steamer, using chicken broth in place of water.