2013 – Gluten Free Living
Carrots in Creamy Dill Sauce makes such a wonderful holiday side dish. I love this delightful recipe! I enjoy eating carrots, but I really prefer them cooked in casseroles or served with delicious sauces like Honey Glazed Carrots or Basil Carrots rather than raw–unless they have hummus gobbed all over them!
This tasty carrot recipe is made with a delicious cream sauce thats spiked with salt, white pepper and dill weed. That’s it! And yet, even though it is so simple to make it tasted quite wonderful. I’ve also made a vegan version of this recipe which also turned out quite well. I used gluten free flour to make the cream sauce, but if you’re not gluten intolerant you can use regular wheat flour.
I was making a large meal for my neighbor across the street a couple of weeks ago who is getting ready to move and this recipe was on the menu. I actually made four batches of these carrots, so with other food I’m sure it served closer to the 25 I was cooking for, rather than the 16 which was equivalent to four batches times four servings. They loved all the goodies I brought over including this quick, easy, and fairly economical side dish.
I’m not sure exactly how I found this recipe from the Wisconsin Milk Marketing Board. I think I found it on Pinterest a year or so ago and whoever made it included the name of the source in their recipe. Anyway, the WMMB is the source for this tasty recipe and the only thing I’ve changed is to use cream instead of milk.
The richness and thickness of this special side dish is mouthwatering. If you don’t like your dishes with a thick cream sauce, simply replace the cream with milk like stated in the original recipe. The gluten free flour also helped this dish to thicken more than if I were using regular wheat flour.
If you’re looking for another way to use up carrots from your garden or CSA, or you just love eating carrots, then I recommend this very simple recipe. Feel free to tinker with the seasonings a bit. I may add marjoram next time just I make it because I like to experiment and try different tastes! It is delicious with the dill weed alone.
One recommendation: Boil the carrots thoroughly until fork tender. This may take 15-30 minutes depending on how many batches of this recipe you are making at one time. The original recipe only makes enough for four servings. Enjoy!
Carrots in Creamy Dill Sauce is a tasty and flavorful side dish.
This is a great way to use up garden produce or an abundance of carrots from your CSA group.
The dill weed gives this dish a wonderful flavor.
Here’s what I did.
Boil carrots until fork tender. I was making four batches of this recipe so it took about 30 minutes for the carrots to cook until tender.
While carrots are cooking, prepare sauce: Melt butter in a large saucepan over medium heat. I used gluten free flour, but you can use all-purpose flour if you don’t have gluten sensitivities. Add flour to melted butter and whisk to combine.
Add kosher or sea salt, pepper and dill weed. Whisk to combine.
Add half-and-half cream (or milk) slowly–about a quarter cup at a time and whisk incorporating each addition until all the half-and-half or milk is used up.
It’s thick. I LOVED the creamy texture of this sauce. Making it with half-and-half versus milk made a huge difference.
Stir carrots into creamy dill sauce.
Carrots in Creamy Dill Sauce sure are tasty. I loved the flavors.
I’ve never been one for thin sauces, so this one suits me fine.
We love the creamy texture of this carrot dish. It’s so quick and easy to make that it’s perfect for holidays like Thanksgiving or Christmas. It’s also great for special occasions like Mother’s Day or Father’s Day.
Here’s the recipe.
CARROTS IN CREAMY DILL SAUCE
(Recipe adapted from Wisconsin Milk Marketing Board)
- 3 tablespoons butter
- 3 tablespoons Gold Medal UNBLEACHED all-purpose flour or Bob’s Red Mill all-purpose gluten free flour
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- 1 teaspoon dried dill weed
- 1 1/4 cups half-and-half or cream
- 1 pound carrots, sliced and cooked until tender
- Melt butter in saucepan over low heat.
- Blend in flour and seasonings.
- Gradually add cream; cook, stirring constantly, until thickened.
- Add cooked carrots; cook until thoroughly heated.
Carrots in Creamy Dill Sauce is a great recipe to make for company.
This recipe is so easy and economical. Plus you can make this up rather quickly if you’re making up a single batch. Having a serving of these tasty carrots is a great way to get your daily supply of veggies!
Carrots in Creamy Dill Sauce is one of our favorite ways to make carrots.