Carrots With Creamy Dill Sauce Recipe
Ingredients
| Baby carrots | 500 Gram, peeled | |
| Quarter cup water | ||
| Butter | 30 Gram | |
| Brown sugar | 2 Teaspoon | |
| Butter | 1 Tablespoon (Sauce:) | |
| Flour | 1 Tablespoon (Sauce:) | |
| Quarter cup white wine | ||
| Half cup cream | ||
| Dried dill | 1 Teaspoon (Sauce:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Place carrots and water in shallow dish, cover, cook on HIGH for six minutes. Drain. Toss in butter and sugar, cover to keep warm while making sauce.
2. Sauce:
Place butter into Pyrex measuring jug, cook on HIGH for thirty seconds. Stir in flour, cook on HIGH for one minute. Combine wine, cream and dill, stir into sauce. Season to taste. Cook on HIGH for two minutes. Stir once during cooking. Mask carrots with sauce.
2. Sauce:
Place butter into Pyrex measuring jug, cook on HIGH for thirty seconds. Stir in flour, cook on HIGH for one minute. Combine wine, cream and dill, stir into sauce. Season to taste. Cook on HIGH for two minutes. Stir once during cooking. Mask carrots with sauce.
Chef
