Carrots with Lemon Dill Butter
The Carrots with Lemon Dill Butter recipe below allows home cooks to elevate simple carrots with nothing more than cupboard staples. Nielsen-Massey Pure Lemon Extract is added to clarified butter, salt, white pepper, and fresh or dried dill for a light splash of citrus that will stand out and enliven the whole meal.
Note: Clarified butter is melted, and white milk solids are skimmed of the top, which allows the butter to be less heat sensitive and reduces the risk of burning.
- 1/4 Cup clarified butter
- 2 Teaspoons Nielsen-Massey Pure Lemon Extract
- 2 Teaspoons fresh dill, minced or 1 teaspoon dried organic dill
- 1/2 Teaspoon salt
- 1/4 Teaspoon white pepper
- 1 Pound carrots, sliced
Whisk the clarified butter, lemon extract, dill, salt, and white pepper in a large bowl. Add the carrots to the butter mixture and toss gently to coat. Place the carrots in a preheated large sauté pan. Sauté until tender-crisp. Serve warm.