Cook it Fresh

My Dad has the inviable problem this summer of trying to find ways to use up his bountiful harvest of vegetables from the garden.  To this end, he recently made carrot and dill soup, which sounded like an odd combination to me, but it was actually extremely delicious.  I hadn’t previously realized how frequently dill and carrot are paired together in recipes, but I love the contrast of the sharp dill with sweet, crunchy carrots.  I plan on making some version of dill and carrot soup in the near future, but until then, I came up with an easier, faster way to combine these two flavors.  This is a great, quick vegetable recipe for weeknights if you want something a little different than the usual glazed carrots.  We have eaten this as a side dish with both roasted chicken and salmon and it went well with both.

Dill Glazed Carrots

Serves 4

1/2 lb.  carrots (about 5 medium), peeled and cut in 1/2 inch slices

2 Tbsp. unsalted butter

1 Tbsp. brown sugar

1 Tbsp. fresh dill, minced

salt and pepper to taste

1.  Bring a medium pan of water to a boil.  Add the carrots to the water and boil until tender, about 10 minutes, then drain.

2.  Melt the butter in a medium sized skillet, over medium heat.  Saute the drained carrots in the butter for about 1 minute.  Add the brown sugar and dill to the pan and saute for a couple more minutes or until the butter and sugar form a light glaze.  Remove the carrots from the heat and season with salt and pepper to taste.