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Dilled Carrots



Spring is here and so are carrots!   My family is getting ready to plant our vegetables in our garden.  Last year was the first year we attempted to grow carrots and they didn’t work very well.  We are trying again!  I can’t wait to pull them out of the ground and see what yummy orange treats they will yield this year.

My mother-in-law makes the most delicious carrots.  She uses a little butter, salt and dill.  I have modified her recipe slightly to make it GFCF and add a few of my own touches.  This year, check the stores for a variety of carrots.  On a recent trip to Arizona, I found organic baby yellow carrots for $1 per bag.  They were very sweet and tasty.  My kids weren’t quite sure they would taste like carrots, but sure enough, they were the real deal!

3 cups sliced carrots (1/2″ thick slices)
1/2 cup water or gluten-free vegetable  or chicken broth
1/2 teaspoon kosher salt
1 teaspoon non-dairy butter, such as Earth Balance (or if you can eat dairy – use ghee)
1 Tablespoon chopped dill

Peel and slice carrots.  Place broth or water in a small saucepan and bring to a boil.  Add carrots, reduce heat and cover pot.  Allow to simmer for 8-9 minutes or until carrots are tender.  Drain well.

Return carrots to the pan.  Add the butter, dill and salt and combine well until butter melts.  Makes 3 cups or 6 1/2 cup servings.

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