Carrots and dill just seem made for each other. Perhaps it is because they are related to one another that the flavors marry so well.
INGREDIENTS:
1 bunch of carrots, cut into ¼ inch coins* 1 teaspoon sugar 2 tablespoons butter Salt and pepper to taste 1 heaping tablespoon dill, finely snipped with scissors or cut with a very sharp knife Water as neededMETHOD:
Put carrots, sugar, half the butter, and salt and pepper into a pot and cover the carrots with water by 1-inch.
Bring to a boil, then lower heat to simmer and cook until carrots are tender. Remove carrots from the pan and keep them warm.
Reduce pan liquid to ¼ cup.
Add the rest of the butter and the dill, and swirl the pan to incorporate the butter. Add the carrots and cook to heat through and reduce the sauce to a glaze.
Serve hot.
Chef’s Notes:
*If the carrots are right around a ½-inch in diameter, as the Mokums can be, try splitting them lengthwise or slicing on the bias for a nice presentation.
Serves: 4
Source: Chef Andrew E Cohen
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