Name: Carrots in Dill Butter



Yield: 6 servings

Comments: 11/24/2013 - There was a lot of liquid after 25 minutes.
2/6/2017 - I made a variation on this, omitting the water and the sugar, but cooking it in the microwave as in Microwave Steamed Carrots.
10/23/2018 - I made the sauce with only one tablespoon of water, and heated it in the microwave to melt the butter. Then I microwaved the carrots and sauce in a casserole dish. I used the microwave for four and two minutes.
11/9/2018 - I used 2 large carrots and the full amount of ingredients for the sauce. I microwaved them for five minutes, and the carrots were cooked, but had a nice firm texture.
1/14/2020 - I used 3 large carrots cut into “coins”, 4 tablespoons of water, and half the other ingredients. I microwaved them for 5 minutes and it was good.
11/17/2021 - I made a partial version of this for a single day. I used 2 large carrots with 1 tablespoon of butter and a teaspoon of dill weed. No salt and no sugar. Microwaved for 5 minutes, it came out good.
1/26/2022 - Microwaved again, this time for 6 minutes. The sauce included all the ingredients. I prepared it separately from the carrots, and poured it over the carrots after microwaving them for 3 minutes.
3/7/2022 - I used 4 medium sized carrots, cut as thinly sliced coins, and microwaved them for a total of 5 minutes.
5/8/2023 - I made a half recipe with 5 carrots, 1/4 cup water, 1/2 teaspoon sugar, and 1/2 teaspoon salt, but I used 2 tablespoons of butter and 1 teaspoon of dill weed. I simmered them about 20 minutes, and they were sufficiently tender.
5/11/2023 - The same as three days ago, except I only simmered them for 12 minutes and they were tender enough.


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