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–+ servings

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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Veggie Side Dish
Cuisine American
Servings 4
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.
 
© Can’t Stay Out of the Kitchen

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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