Lemon Dill Baby Carrots
- 1 1/2 pounds baby carrots
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon cornstarch
- 1/3 cup water
- 2 teaspoons chopped fresh dill
- 1/8 teaspoon salt
- freshly ground black pepper to taste
Steam the carrots in a steamer basket in a large pot filled with enough water to reach the bottom of the basket. Steam for 6-8 minutes. The carrots should be tender yet firm.
Combine the lemon juice and the cornstarch in a large saucepan. Stir until the cornstarch is dissolved. Gradually add the water and continue to cook over medium heat until the liquid becomes thick and bubbly, stirring constantly. Remove from the heat. Stir in the dill and salt.
Drain the carrots when they are finished steaming and arrange them on a platter. Pour the liquid over the top. Garnish with a dash of pepper and fresh dill sprigs.
The Healthy Kitchen, Andrew Weil and Rosie Daley, 2002