NWPA Growers Co-op
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1 lb carrots, sliced 1/2 inch thick                                  2 Tbls butter

1/2 cup minced onion                                             1/2 cup dry white wine

1-2 Tbls lemon juice, divided                                  2 Tbls minced fresh dill

1/2 tsp grated lemon zest (yellow part of peel)            salt & white pepper to taste

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 Tbls 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.  4 servings.


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