Prep 10 mins
Cook 30 mins
- 1 lb carrot, thinly sliced
- 3 tablespoons butter
- 1⁄3 cup water
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons chopped parsley
- 2 tablespoons snipped dill or 1 teaspoon dill weed
- 2 teaspoons lemon juice
- Combine carrots, butter, water, salt and pepper in medium sized saucepan. Bring to boiling; lower heat; cover. Simmer until carrots are tender crisp; about 15 minutes. Uncover; continue to cook and evaporated any extra liquid. Sprinkle with remaining ingredients.
Loved these carrots! Gorgeous colour and the lemon and dill added a really nice flavour. I reduced the butter to 2 tbsp and the dill to 1 Tbsp. Thx Rainbow Slushie!