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Steamed Carrots with Lemon-Dill Vinaigrette Recipe

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This recipe for Steamed Carrots with Lemon-Dill Vinaigrette, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
Zest and juice of 1 medium lemon
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
1 teaspoon honey
1/3 cup extra-virgin olive oil
3 tablespoons chopped fresh dill
Kosher salt
3 pounds carrots with greens trimmed to 1-inch

Directions:
Directions:
Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped dill, lemon zest and 1/2 teaspoon salt. Set aside.

Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.

Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Gently toss the warm carrots with the dressing in a large shallow serving dish. Allow the dressing to absorb into the carrots for 5 minutes before serving.

Number Of Servings:
Number Of Servings:
6 to 8 servings
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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