Thursday, June 27, 2013

Carrots and Dill

Carrots and dill have a natural affinity. They come from the same family (it's a big food family - cilantro/corinader, anise, fennel, and parsley all belong) and taste right together.

In this case, fresh or frozen dill is the best choice. Dried dill, like dried cilantro or parsley, doesn't have the vibrancy of the fresh. As I've mentioned before, you can freeze herbs to get the most from your purchase. Rarely do I use all the herbs in a bunch, but I always chop any leftovers and freeze them in a small plastic bag. They're just like fresh.

Carrots and Dill
(serves 4-6, costs $1.60)

6 medium carrots, peeled, cut into 3" lengths, then cut into ¼'s (see Note)
½ teaspoon salt + a little bit more
½ Tablespoon sugar (optional)
¼ teaspoon black pepper
1 Tablespoon butter
1 Tablespoon chopped fresh dill

Bring a medium saucepan of water to a boil. Add the salt and the carrots. Cook for 10-15 minutes, until tender (try one - that's the best way make sure they are done to your liking). Drain the carrots and return to the saucepan and place over a low flame. If the carrots are not particularly sweet, you can add the sugar. Stir to dissolve the sugar. Add the butter. When it has melted, season with a little additional salt, pepper, and fresh dill. Stir and serve.

Note: You can use "baby carrots" which are actually full-sized carrots whittled down to baby size. They are usually cut into 3-4" lengths so you just need to cut them in quarters. You need about 5-6 baby carrots to make 1 medium carrot.

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