Dill Buttered Carrots

1. 1

   Place carrots and chicken broth in a saute pan, cover with lid and simmer until crisp-tender, about 10 minutes, depending on the size of the carrots.

2. 2

   Add additional broth or water as needed to reach desired tenderness.

3. 3

   Liquid should be gone by the time carrots are tender.

4. 4

   Add remaining ingredients and saute, stirring frequently, until the liquid is reduced to a buttery sauce, about 3 minutes.

5. 5

   Do not let the butter scorch.

6. 6

   Serve immediately.

7. 7

   Note: Don't skip the chicken broth.

8. 8

   Using regular water to steam the carrots does not impart the same flavor and saltiness of the broth.

9. 9

   You may use water with chicken bouillon or chicken soup base, both work equally well.

* Per serving · 4 servings · Values may vary.

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