2 | tbsp | butter |
8 | unit | carrots |
0.5 | tsp | dill seed |
1.5 | tbsp | Dried Dill |
0.5 | tsp | salt |
Peel carrots and chop into 1/2" inch rounds.
Add a layer of water to a large saucepan (about 1/2 cup per 8 carrots). Add butter, salt, and dill.
Bring water to a boil, then cover and reduce to a simmer. Simmer 25-30 minutes. When done, carrots will be tender but NOT mushy, and most liquid will be absorbed.
NOTE: Recipe can also be changed to use baby carrots.