Carrots in Creamy Dill Sauce
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.
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.