My Mom’s Carrots
Summary
| Yield | |
|---|---|
| Source | Recipe submitted by Theresa Lorenz |
| Prep time | 30 minutes |
| Recipes | Sides |
Description
This recipe was submitted by Theresa Lorenz in the 2012 We ♥ Local Food Savory Carrot Recipe Competition. Theresa says, “This was my mom’s recipe - she fed 10 picky kids for 35 years. We all liked these carrots – it was a great recipe to get kids to eat their carrots.”
Ingredients
| 2 | Pound | carrots (cut into coins) |
| 1⁄2 | Cup | apple cider vinegar |
| 4 | Tablespoon | butter |
| 1 | Teaspoon | dill weed (dried) |
| salt to taste |
Instructions
Place the carrots, vinegar, butter and dill weed in a saucepan. Cook until the carrots are tender. Add water sparingly if needed. This recipe tastes best if it’s made the day before. If possible, refrigerate overnight before serving - the carrots taste best after the flavors have blended.
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