Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 8 mediums | Carrots; scraped |
| 1 cup | Water |
| 3 tablespoons | Butter |
| 2 tablespoons | Brown sugar |
| 1 tablespoon | Lemon juice |
| \N \N | Salt to taste |
| 2 teaspoons | Grated lemon zest |
| ¼ teaspoon | Dried dillweed |
Slice carrots and bring water to a boil. Steam carrots in boiling water until crisp tender. Drain carrots. Melt butter in saucepan. Stir in remaining ingredients. Cook, stirring constantly, until sugar dissolves.
Add carrots and cook until heated through. Yield: 6 servings.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.