See Also: Cooking Club · Side Dishes · Vegetable Dishes
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, or use them as a fabulous filling for omelettes. A small brushing of Garlic Jam or Quince Paste over the omelette before adding the carrots is wonderful. Serve for brunch or lunch with rave reviews.
fresh carrots, sliced on the diagonal
1-2 teaspoons butter
juice of half a lemon
freshly snipped parsley and dill
fresh spinach leaves, or other great greens
quince paste, or other jam / sauce, as desired
Place carrots in batter bowl. Cover with a plate. Microwave on high using 5 minutes per pound as a guide. When done, add 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 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.
