Bring 1 inch of water in a medium saucepan to a boil. Place the carrots in a steaming basket and set the basket in the pan. Sprinkle the dill over the carrots. Cover and steam until the carrots are tender, about 10 minutes. Place the carrots in a bowl and toss with the vinegar and juice concentrate.
NOTES : These carrots are great served as a side dish one night and a cold salad the next. You can mix cooked vegetables into many other dishes, such as pasta salad. Recipe by: Baby Let's Eat! by Rena Coyle
Posted to recipelu-digest Volume 01 Number 565 by "Valerie Whittle" <catspaw@inetnow.net> on Jan 20, 1998
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