Carrots in Creamy Vegan Dill Sauce
Carrots in Creamy Vegan Dill Sauce is so mouthwatering. This is a tasty vegan and gluten free version of carrots. It's combined in a creamy sauce seasoned with dill weed, thyme, marjoram and green onions. This side dish is excellent for holiday menus or company dinners.
Equipment
- 1 vegetable peeler
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 large sauce pan
- 1 large stock pot with lid to cook carrots
- 1 colander to drain carrots
Ingredients
- 3 tbsp. coconut oil or avocado oil
- 1/2 cup gluten free flour
- 1/2 tsp. pink Himalayan sea salt
- 1/4 tsp. white pepper
- 1 tsp. dried dill weed
- 1/2 tsp. dried thyme
- 1/2 tsp. dried marjoram
- 1 1/2 cups almond milk (I prefer Califia Farms)
- 2 green onions sliced
- 1 lb. carrots peeled, sliced and cooked until tender
- 1 tbsp. fresh, snipped chives
Instructions
- Melt oil in saucepan over low heat.
- Add green onions and sauté a few minutes until onions are tender.
- Blend in flour and seasonings.
- Gradually add almond milk; cook, stirring constantly, until thickened.
- Add cooked carrots; cook until thoroughly heated.
- Garnish with snipped chives, and fresh dill, if desired.
Notes
NOTE: Almond milk works a lot better than coconut milk for this recipe. I prefer Califia Farms.
NOTE: Make sure the carrots are fork tender before adding them to the vegan sauce.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 212kcalCarbohydrates: 24gProtein: 4gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 443mgPotassium: 446mgFiber: 6gSugar: 6gVitamin A: 19310IUVitamin C: 11mgCalcium: 215mgIron: 3mg
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