Dill carrots

Yield: 1 servings

Measure Ingredient
1 pounds Sliced or Whole Baby Carrots
1 cup Chicken Broth
3 tablespoons Sugar
1 teaspoon Dill Weed
¼ teaspoon Salt
1 dash White pepper
2 tablespoons Heavy Cream
1 teaspoon Cornstarch
1 teaspoon Water

Simmer carrots in chicken stock until tender. Add sugar, dill, salt, white pepper and heavy cream. Bring to a low boil. Thicken with 1 teaspoon of cornstarch and 1 teaspoon water mixture. Heat until sauce coats the carrots.

Serves 4.

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