Carrots with Lemon and Dill
INGREDIENTS
1 pound carrots, sliced ½ inch thick
2 tablespoons butter
½ cup minced onion
½ teaspoon grated lemon zest (yellow part of peel)
¼ cup dry white wine
1-2 tablespoons lemon juice, divided
2 tablespoons minced fresh dill
Salt and white pepper to taste
DIRECTIONS
Steam carrots 6-7 minutes, until tender-crisp; drain. Heat butter in
skillet until foamy; add onion and sauté until softened. Add
carrots, lemon zest, wine, and 1 tablespoon of the lemon juice; stir
and cook until most of the liquid is reduced, about 2 minutes. Add
dill, salt and white pepper and additional lemon juice to taste. Serve
hot. Four servings.
Recipes from a Kitchen Garden
