Lemon Dill Carrots
"Nice taste!!"
photo by Derf2440
- Ready In:
- 22mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 teaspoon olive oil
- 3 cups diagonally cut carrots
- 1⁄4 cup reduced-sodium fat-free chicken broth
- 1 teaspoon grated fresh lemon rind
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon celery salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon minced fresh dill or 1 teaspoon dried dill
directions
- Heat the olive oil in a large nonstick frypan over medium high heat.
- Add carrot, and saute for 2 minutes.
- Stir in broth, rind, juice, celery salt and 1/4 teaspoon black pepper.
- Cover, reduce heat to medium low and cook for 10 minutes or until tender, stirring occasionally.
- Remove from heat, stir in dill.
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Reviews
-
For the adult taste in you, this is great! This was quick and easy to make. I get so tired of plain veggies. The kids did not care for the seasonings so next time I'll fix them their own with just the chicken broth. Thanks Dorothy this is another keeper. -
Just the right taste & color to compliment my scallop dinner. I used fresh dill and lite olive oil. Otherwise did not change a thing. I also served a low cal raw beet & apple salad and new potatoes. MMmm Thanks for another winner Dorothy -
A nice easy side, with a nice fresh lemon and dill taste. A definate keeper. -
Excellent! What a great idea - cooking the carrots with lemon instead of adding it afterwards. I couldn't imagine the celery salt but it fit nicely with the other flavors. I used less because I was out of reduced sodium broth. The 1/4 tsp of pepper sounded like too much for our tastes so I used a few grinds of the mill. I served this with Greek Lemon Chicken with Potatoes #59469 and Asparagus with Fresh Tomato Yogurt Sauce #19396.
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Very good! I used water and salt instead of the broth (didn't have any on hand) and dried dill. I'm not the biggest fan of cooked carrots, but both my husband and I were able to eat these, so that must say a lot! We kept them a little crunchy, which was nice. Thanks for the recipe! I often have leftover baby carrots and this will be a good way to use them up.
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Tweaks
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Very good! I used water and salt instead of the broth (didn't have any on hand) and dried dill. I'm not the biggest fan of cooked carrots, but both my husband and I were able to eat these, so that must say a lot! We kept them a little crunchy, which was nice. Thanks for the recipe! I often have leftover baby carrots and this will be a good way to use them up.
RECIPE SUBMITTED BY
<p>November 4th, 2013: Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p>
<p>Mary at Food.com</p>
<p><a href=http://www.food.com/bb/viewtopic.zsp?t=398284>http://www.food.com/bb/viewtopic.zsp?t=398284</a></p>
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<p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect </p>
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