Dilly Carrots

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by Sandy Schrecengost
Serves 4

This side is a perfect example of a farm-to-table dish – simple and reliant on great tasting produce.  My mom created this dish on a whim based upon what was available in the garden at the moment.  It was a hit at our weekly WWOOFer (farm volunteers) dinner, and afterwards, our volunteers asked for the recipe and made it several times on their own.  It’s an easy, delicious and satisfying side to most every meal.

3 cups peeled and 1/2″ sliced carrots
1/4 tsp sea salt
3 tbsp unsalted butter
3 large cloves garlic, minced
1 tbsp finely chopped fresh dill
additional sea salt & fresh cracked pepper, to taste

In a medium pot, cover prepared carrots with filtered water.

Add 1/4 tsp sea salt.

Cover and bring to full boil.  Once boiling: uncover, reduce heat to medium, and boil until crisp tender.  About 15 – 20 minutes, do not over cook.

In a small saucepan over low heat, combine butter and garlic.  The garlic will infuse the melting butter.  When butter is fully melted, remove from heat and let rest.

When carrots are just tender, drain well and return to the warm pot.  Pour garlic-butter over carrots, re-season with sea salt and freshly cracked black pepper to taste, add dill and stir well.

Serve hot.


  • Sandy Schrecengost

    Thank you Molly for that dish of verbal kindness. XO

    May 21, 2012
  • arry

    I will definitely be giving these a whirl. They look scrumptious & it’s easy to see why Mallory had them on her favs list. Please thank your Mom too!

    June 10, 2012
  • They look divine, can’t wait to try with garden carrots!

    March 25, 2013

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