Lemon Butter Carrots with Dill Recipe

From Dorothy McNett's Recipe Book.

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Lemon Butter Carrots with Dill

From Dorothy McNett's recipes at www.dorothymcnett.com. Wrapped spinach leaves with these carrots inside make a great appetizer. Serve for brunch or lunch with rave reviews, or as a party appetizer.

fresh carrots, sliced on the diagonal
1-2 teaspoons extra virgin olive oil or unsalted butter
juice of half a lemon
freshly snipped parsley and dill

fresh lettuce or spinach leaves, or other great greens
quince paste, or other jam / sauce, as desired

Place sliced carrots in glass or ceramic batter bowl. Cover with a glass plate, or a large kale leaf, etc. Cook in microwave using 5 minutes per pound as a guide. (about 1 1/2 minutes per average sized carrot) When done, add oil or butter, lemon juice, parsley and dill. Toss well. Serve hot or cold as they are, or spread a little quince paste or other flavorful jam over large lettuce or spinach leaves. Arrange pieces of carrots on top of the jam. Place on a bed of leaves on a beautiful platter.

Recipe created 1996-05-13.

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