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Carrots with Lemon and Dill: 1 lb. carrots 2 T butter 1/2 minced scallion 1/2 t grated lemon zest 1/4 cup dry white wine 2 T lemon juice 2 T minced fresh dill salt & pepper to taste Steam carrots 6-7 minutes, until tender and crisp; drain. Heat butter in skillet until foamy; add scallion and saute until softened. Add carrots, lemon zest, wine and 1 T of the lemon juice. Stir and cook until most of the liquid is reduced, about 2 minutes. Add dill, salt, pepper and remaining lemon juice to taste. serve hot. |
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