How cute are these carrots from our garden :)
and here they are all glossied up with butter & fresh dill!
Blah, winter. Even in Dallas it gets pretty ridiculously cold (we just had a week of the teens). All my cute veggies froze, EXCEPT these rock star carrots. So I probably should have let them live and carry on their stellar genes, but instead I picked them and we ate them. And they were delicious.
Ingredients:
- 1 bundle of fresh carrots
- splash of chicken stock
- a couple of pats of butter
- a handful of fresh dill
- kosher salt & pepper
Preparation:
Rinse and peel the carrots. If they're baby carrots, you don't have to peel too much, as they should be nice and tender. Trim back the greens (which I've heard you can eat fresh, chopped up just like parsley atop a nice salad). Saute with a splash of chicken stock and a couple of pats of butter until fork tender (a couple of mins). Wilt in fresh dill, season with kosher salt & pepper and enjoy.
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