Dilled Carrots Food

STEAMED CARROTS WITH LEMON-DILL VINAIGRETTE

Steps:

• Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped dill, lemon zest and 1/2 teaspoon salt. Set aside.
• Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.
• Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Gently toss the warm carrots with the dressing in a large shallow serving dish. Allow the dressing to absorb into the carrots for 5 minutes before serving.

PICKLED DILL CARROTS

Steps:

• Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
• Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
• Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.

SAKE-STEAMED HALIBUT WITH DILLED CARROTS

Steps:

• Spray steamer rack with nonstick spray. Sprinkle both sides of halibut with salt and pepper, then sprinkle top of fillets with 2 teaspoons dill; place fish on prepared steamer rack.
• Combine sake and onion in large pot; bring to boil. Continue to boil 2 minutes. Add carrots and garlic to pot; return to boil. Place steamer rack with fish over liquid in pot. Cover pot tightly and steam fish until just opaque in center, about 8 minutes. Transfer fish to platter. Cut each fillet crosswise in half; cover with foil. Discard onion. Using slotted spoon, transfer carrots and garlic to small bowl; mix in butter and remaining 2 teaspoons dill. Season with salt and pepper. Spoon carrots alongside fish on platter. Boil liquid in pot until reduced to 6 tablespoons, about 3 minutes. Pour over fish and carrots.

MAPLE DILL CARROTS

Steps:

• Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.

DILLED CARROTS

Steps:

• Heat dressing in large nonstick skillet on medium-high heat. Add carrots; cook and stir 2 minutes.
• Add broth and juice; cover. Reduce heat to medium-low. Cook 10 minutes or until carrots are crisp-tender, stirring occasionally.
• Sprinkle with seasonings.

CARROTS WITH DILL

Steps:

• Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.

DILLED CARROTS

Steps:

• Peel and split the carrots.
• Place balance of ingredients in a medium pot and bring to a boil.
• Add carrots and cook until still firm but not crisp.
• Drain and serve.

DILLED CARROTS

Steps:

• In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Add remaining ingredients. Cook over low heat for 1 to 2 minutes or until hot.

DILLED CARROTS

Steps:

• Cook carrots in water in a covered skillet until barely tender. Salt and pepper to taste.
• Uncover and add sugar, orange juice and butter. Add dill.
• Cook over high heat until most of the water has evaporated and carrots are lightly glazed. Taste for seasoning.

HONEY DILL CARROTS

Steps:

• In a medium saucepan, cook carrots, covered, in about 2 inches of water for 10 to 12 minutes, or until tender but not mushy.
• Add honey and dill; stir until coated.
• Drain off any excess water; stir in butter to coat.
• *Note: I usually use bagged whole baby carrots because it's faster and easier. I also double or triple the recipe for family gatherings.

DILLED CARROTS

Steps:

• Peel carrots and cut into 3/4 inch thick sticks, 1 inch (2.5 cm) shorter than jar. To prepare pickling liquid,.
• combine vinegar, water and salt in a nonreactive Dutch oven.
• Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 3 clove garlic, 1 head dill, and 1/2 tsp (2 mL) pepper flakes.
• Pack carrot sticks into jars and place a.
• second head of dill on top.
• Pour boiling pickling liquid over carrots, leaving 1/2 inch (1.25 cm) headspace. Remove air.
• bubbles with a narrow rubber spatula or plastic knife.
• Add additional pickling liquid, if required, to maintain headspace.
• Wipe jar rims thoroughly with a clean damp cloth. Seal.

DILLED CARROT SALAD

Steps:

• In a bowl whisk together all ingredients except carrots and season with salt and pepper. In a food processor fitted with fine-shredding disk or using large holes of a hand grater grate carrots and stir into vinaigrette.

PICKLED DILL CARROTS

Steps:

• Bring a medium pot of water to a boil and cook the carrots until tender-crisp, about 1 minute; drain and rinse under cold water to cool them down.
• Pack the carrots and dill sprigs into a quart jar.
• To make the brine: In a medium saucepan, combine the vinegar, water, sugar, 2 1/2 teaspoons salt, dill seeds, caraway seeds and 1/4 teaspoon pepper and bring to a boil.
• Pour the hot brine over the carrots and let cool to room temperature; cover and store refrigerated overnight or up to 1 week.