Go Back
–+ servings

Carrots in Creamy Dill Sauce

Teresa Ambra
Delicious carrot recipe in a cream sauce with dill weed. Quick, easy and great for holiday menus.
2.84 from 12 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Veggie Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 3 tbsp. unsalted butter
  • 3 tbsp. Gold Medal 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 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.
© Can’t Stay Out of the Kitchen
Keyword carrots, gluten free, side dish
Tried this recipe?Let us know how it was!