Dill carrots
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sliced or Whole Baby Carrots |
| 1 | cup | Chicken Broth |
| 3 | tablespoons | Sugar |
| 1 | teaspoon | Dill Weed |
| ¼ | teaspoon | Salt |
| 1 | dash | White pepper |
| 2 | tablespoons | Heavy Cream |
| 1 | teaspoon | Cornstarch |
| 1 | teaspoon | Water |
Directions
Simmer carrots in chicken stock until tender. Add sugar, dill, salt, white pepper and heavy cream. Bring to a low boil. Thicken with 1 teaspoon of cornstarch and 1 teaspoon water mixture. Heat until sauce coats the carrots.
Serves 4.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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