Recipe: Carrots with Lemon and Dill (using butter and white wine)

CARROTS WITH LEMON AND DILL

1 pound carrots, cut into 1/2-inch slices
2 tablespoons butter
1/2 cup minced onion (1 small)
1/4 cup dry white wine
1/2 teaspoon grated lemon rind
1 to 2 tablespoon lemon juice, divided use
2 tablespoons minced fresh dill weed
Salt and ground white pepper

Steam carrots for up to 7 minutes until tender-crisp.

In a skillet, heat butter until foamy; add onion and saute until softened.

Add carrots, wine, lemon rind and 1 tablespoon of the lemon juice, and cook, stirring until most of the liquid is reduced, about 2 minutes.

Add the dill, salt and pepper and additional lemon juice, to taste. Serve hot.

Makes 4 servings
Source: Recipes From a Kitchen Garden by Renee Shepherd and Fran Raboff (Shepherd's Garden Seeds, 1991)