Carrots and Turnip with Dill

Carrots and Turnip with Dill
by Donna

2 cups julienned carrot
2 cups julienned turnip
1 tsp olive oil
1 tbsp brown sugar
1 tsp dried dillweed

(I first had this at a Sheraton banquet years ago and it’s been a fave ever since).

Steam or boil your vegetables until cooked to your liking.
Add the margarine and brown sugar and stir.
Sprinkle on the dill and mix.

I have always used dried dillweed but we discovered Litehouse Freeze Dried herbs and they have SO much more flavour! It made a huge difference using that dill last night.

Delicious! My kids love it.

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