This side dish is quick, easy, fresh, and flavorful. When steaming vegetables, the steamer basket should sit over the boiling water—the water should not touch the bottom. If it does, the vegetables will partially boil instead of steam, losing some of their valuable vitamins and minerals that will leach into the water. Dill loses some of its flavor in cooking, so for more flavor, sprinkle some additional fresh chopped dill over the carrots when you are ready to serve. You could substitute fresh broccoli or cauliflower florets for the carrots in this recipe. Just make sure they are cut into similarly sized pieces so that they cook evenly.
8 medium, scraped and diagonally sliced
Fresh lemon juice
1 tsp, fresh, chopped
- Arrange carrot in a vegetable steamer over boiling water. Cover; steam 2 to 3 minutes or until crisp-tender. Transfer carrot to a serving bowl, and keep warm.
- Combine cornstarch and lemon juice in a small saucepan, stirring until smooth. Add water; cook over medium heat, stirring constantly, until thick.
- Stir in butter and next 3 ingredients. Cook, stirring constantly, until butter melts.
- To serve, pour lemon juice mixture over carrot, and toss gently. Yield: 4 servings (serving size: 1 cup).