Prep 10 mins
Cook 30 mins
- 453.59 g carrot, thinly sliced
- 44.37 ml butter
- 78.07 ml water
- 2.46 ml salt
- 1.23 ml pepper
- 29.58 ml chopped parsley
- 29.58 ml snipped dill or 4.92 ml dill weed
- 9.85 ml 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!