Hands-On Time
10 Mins
Total Time
30 Mins
Yield
Serves 4
Anna Williams

How to Make It

Step 1

Melt the butter in a large skillet over medium-high heat. Add the carrots, mustard seeds, ½ teaspoon salt, and ¾ cup water. Cook, stirring occasionally, until the carrots are just tender and the water has cooked off, 15 to 17 minutes (adding ¼ cup more water to the pan if necessary).

Step 2

Add the vinegar and dill; toss to combine.

Chef's Notes

 

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