Carrots in a vinaigrette with lemon and dill (in a steamer)

Votes: 3

Time: 25 min.
Complexity: easily
Servings: 6 - 8

Baby carrots steamed whole in a steamer are perfect for a light and healthy vegetable side dish. With their green tops still attached, whole, vibrant carrots look very festive when served, and this cooking method preserves the maximum amount of vitamins. A tart vinaigrette with lemon juice and refreshing dill adds a vibrant flavor to the sweet carrots. Dress the carrots while they're hot to ensure maximum flavor absorption.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.3 kg carrots (leave 2 cm of tops on each carrot)
Zest and juice of 1 lemon
1 tbsp Dijon mustard
1 teaspoon red wine vinegar
1 teaspoon of honey
1/3 cup extra-virgin olive oil
3 tbsp chopped fresh dill

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a medium bowl, combine lemon juice, Dijon mustard, vinegar, and honey. Gradually pour in the olive oil, whisking constantly until the dressing is smooth. Add finely chopped dill, lemon zest, and 1/2 teaspoon of salt. Set aside.
Fill a medium saucepan with 2 inches of water. Place a steamer basket inside the saucepan and bring the water to a boil over medium-high heat.

Place the carrots in a steamer and cook, covered, until tender when pierced with a knife, about 8 minutes. In a large, shallow serving dish, gently toss the warm carrots with the dressing. Let the dressing soak in for 5 minutes and serve.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Double boiler / Summer dishes / Spring dishes / Main courses / Side dishes / Vegetables and mushrooms / Carrot dishes / Carrot side dishes / Food Network - recipes