Recipe: Dillied Carrots

posted in: Gluten Free, Recipes | 17

It is hard to resist a 10 pound bag of carrots for $1.97 and then come up with lots of recipes to use them all.   Carrot and turnip (rutabaga) or swede as it is called in England are mashed together for a favourite.  Lots of carrots were blanched and frozen into portions that will go into stews and slow cooker recipes. I also made sweet potato and carrot soup.

Then I came across a new to me recipe called dilled carrots on The English Kitchen and decided to try it.  I printed it out, made it, and decided it was a keeper and I’ve made it a few times since.

Peel and julienne cut 450 gm of carrots.

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Melt butter in a pan and gently add the carrots, turning frequently to coat them.  Add water.

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Add 1 teaspoon of fresh dillweed and mix in.

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Add 1/2 teaspoon of honey, or a bit more if you like things really sweet. Honey is something I rarely use so I go to Bulk Barn to buy just the amount needed.   Mix in well.

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Cook for about 10 minutes or until carrots are tender.  A good portion of the water/stock will evaporate.  Remove with a slotted spoon and serve.

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More of my recipes.

17 Responses

  1. mae

    Dill probably isn’t the only herb you could add to carrots cooked this way! I have a similar recipe that uses ground coriander, but carrots are good with so many things. You were lucky to find your bargain bag

  2. Claudia

    A perfectly delicious way to use those carrots. I’m trying once again to grow dill, but it’s difficult to get the conditions right. (for me anyway)

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