Braised Carrots with Dill
Servings
6 Servings
Ingredients
- 1 16-ounce bag peeled baby carrots
- 3 tablespoons pareve margarine divided
- 1 1/2 teaspoons kosher salt
- 3 tablespoons finely chopped fresh dill
Instructions
- Place the carrots, 2 tablespoons margarine, and salt in a medium saucepan and cover with water.
- Bring to a boil. Reduce heat to medium and cook, uncovered, for 12 minutes.
- Drain carrots and transfer to a serving bowl. Toss with dill and remaining 1 tablespoon margarine.
- Source: Quick & Kosher Meals in Minutes