Servings: 4

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Carrot Bundles in Lemon-Dill Sauce


2 or 3 Frieda’s Mini Carrots
2 tablespoons butter
3 green onions
1/2 teaspoon fresh chopped Frieda’s Dill
1 tablespoon sliced green onion
1/8 teaspoon pepper
1 tablespoon lemon juice.


Cut green stems from green onions, slitting each green portion lengthwise to make thin “strings”.  Immerse pieces in boiling water for 30 seconds; then tie one “string” around Frieda’s Mini Carrots. Steam carrot bundles for 15 minutes. In same pan melt, add Dill, sliced green onion, pepper, and lemon juice. Spoon sauce over bundles; serve.