Dill Buttered Carrots

"I have always hated cooked carrots (so mushy and boring!) but my husband requested that I make them to go with his favorite chicken dish (Kittencal's Moist Cheddar-Garlic Oven Fried Chicken Breast #82102). He told me what to put in them and they were unbelievably great for having so few ingredients. He says "this is how Grandma Tallini makes them." Enjoy! Note: If you have fresh herbs, it's always better to use them. Double the amount of herbs if you're using fresh."
 
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Ready In:
15mins
Ingredients:
6
Yields:
1 cup
Serves:
4
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ingredients

  • 1 lb baby carrots (or regular carrots, peeled and sliced on the diagonal about a half inch thick.)
  • 1 cup chicken broth
  • 3 tablespoons butter
  • 12 teaspoon dried dill seed
  • 12 teaspoon dried parsley (optional)
  • 1 teaspoon lemon juice (optional)
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directions

  • Place carrots and chicken broth in a saute pan, cover with lid and simmer until crisp-tender, about 10 minutes, depending on the size of the carrots. Add additional broth or water as needed to reach desired tenderness. Liquid should be gone by the time carrots are tender.
  • Add remaining ingredients and saute, stirring frequently, until the liquid is reduced to a buttery sauce, about 3 minutes. Do not let the butter scorch. Serve immediately.
  • Note: Don't skip the chicken broth. Using regular water to steam the carrots does not impart the same flavor and saltiness of the broth. You may use water with chicken bouillon or chicken soup base, both work equally well.

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Reviews

  1. Made for Spring PAC 2013 and what a great choice. I made as directed only I didn't have dill seed so I used a little dry dill (I know it wasn't the same but that is all I had and we still enjoyed them.) I served the carrots with recipe#131513#131513 and chicken breasts using recipe#492760#492760. Thank you for posting.
     
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RECIPE SUBMITTED BY

I'm an artist and I work from home, so I love to have the smell of something delicious cooking in the background while I'm working. Cooking is the way that I show love to my family and friends -- I get that from my Southern grandma, who always made amazing meals for our large extended family. Since I learned to cook from her, I always end up making meals that could feed a small army. Down home, old fashioned, comfort foods that make lots of leftovers are my specialty. I love to eat any kind of ethnic food but I'm just learning to cook from different cultures. My favorite place in the world is New Orleans, so I love to make Cajun and Creole food. I call myself the Faux Chef because I don't have the talent to be a chef but I try really hard. My problem is, I never measure anything (thanks, Grandma!) which makes me TERRIBLE at baking.
 
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