CARROTS WITH LEMON AND DILL
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.