Carrots with Lemon Dill Butter

Carrots with Lemon Dill Butter
Staff Writer
Carrots
Nielsen-Massey

Carrots

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.

6
Servings
86
Calories Per Serving
Deliver Ingredients

Notes

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.

Ingredients

  • 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

Directions

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.
 

Nutritional Facts

Total Fat
4g
6%
Sugar
4g
4%
Saturated Fat
1g
4%
Cholesterol
9mg
3%
Carbohydrate, by difference
10g
8%
Protein
3g
7%
Vitamin A, RAE
547µg
78%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
22mg
2%
Choline, total
12mg
3%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
13µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Niacin
1mg
7%
Phosphorus, P
35mg
5%
Selenium, Se
2µg
4%
Sodium, Na
102mg
7%
Water
70g
3%
Zinc, Zn
1mg
13%

Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Carrot Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.