Carrots in Creamy Dill Sauce

Teresa Ambra

Carrots in Creamy Dill Sauce is an outstanding side dish for any occasion. This delicious and mouthwatering carrot recipe includes a creamy sauce with dill weed. Quick and easy to prepare and great for holiday menus like Thanksgiving, Christmas, Easter or Mother's Day.

2.77 from 17 votes

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Prep Time 10

Cook Time 30

Total Time 40

Course Veggie Side Dish

Cuisine American

Servings

Calories 269 kcal

Equipment

1 medium sauce pan
1 wooden spoon
measuring cups
measuring spoons
1 sharp knife to cut carrots, unless they are pre-cut like carrot chips
1 large sauce pan with lid to cook carrots
1 colander to drain carrots

Ingredients

3 tbsp. unsalted butter
3 tbsp. UNBLEACHED all-purpose flour or Bob's Red Mill all-purpose gluten free flour
1/2 tsp. sea salt or kosher salt
1/4 tsp. white pepper
1 tsp. dried dill weed
1 1/4 cups half and half or cream
1 lb. carrots peeled, sliced and cooked until tender

Instructions

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.

Notes

NOTE: If you prefer a thinner sauce, substitute milk for the half-and-half or cream.

Recipe adapted from Wisconsin's Milk Marketing Board.

Nutrition

Calories: 269kcalCarbohydrates: 23gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 50mgSodium: 367mgPotassium: 518mgFiber: 4gSugar: 9gVitamin A: 19561IUVitamin C: 8mgCalcium: 146mgIron: 2mg

Keyword carrots, gluten free, side dish

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