Here’s another special veggie recipe we had last week, along with the Brussels sprouts: beautiful carrots with dill. These are prepared in a very similar manner to the Brussels sprouts too. Wash, but don’t peel them, and slice them on the diagonal so that you have fairly thin ovals.
Carrots
Olive oil
Lemon juice or white wine
Butter
Dill weed or crushed dill seed
Place the carrots in a microwaveable dish and drizzle with the oil and lemon juice. Place a couple of thin pats of butter on top and sprinkle with dill. Cover with plastic wrap, and wave on high for 2 minutes, stopping after 1 minute to stir.
Just like the sprouts, you can eat them just like this, or you can throw them into the stir-fry, which is what I’m going to do right now :-)
Image: Stock.xchng
No comments:
Post a Comment