Yield: 3 Servings
Measure | Ingredient |
---|---|
3 mediums | Carrots; peeled and diced |
1 tablespoon | Chopped fresh dill |
2 teaspoons | Apple cider vinegar |
1 tablespoon | Frozen apple juice concentrate; thawed |
Bring 1 inch of water in a medium saucepan to a boil. Place the carrots in a steaming basket and set the basket in the pan. Sprinkle the dill over the carrots. Cover and steam until the carrots are tender, about 10 minutes.
Place the carrots in a bowl and toss with the vinegar and juice concentrate.
NOTES : These carrots are great served as a side dish one night and a cold salad the next. You can mix cooked vegetables into many other dishes, such as pasta salad.
Recipe by: Baby Let's Eat! by Rena Coyle Posted to recipelu-digest Volume 01 Number 565 by "Valerie Whittle" <catspaw@...> on Jan 20, 1998