Even though spring days are longer, the weather can be just as raw and cold as winter–which is why the bright flavor of fresh dill is so perfect for this time of year.
A couple weeks ago, I made a soup recipe my daughter gave me. It was basically a chicken soup with spinach and artichoke hearts–and fresh dill. While I loved the soup as much as my daughter, I wondered what to do with all the fresh dill remaining from the huge bunch I got at the grocery store. So began a dill-quest.
First stop: Lemon-Dill Carrots
Carrots are in season now and they are commonly paired with dill, for good reason. They are perfect partners, especially with a little freshly squeezed lemon juice.
The Simple Basics Just cook some carrots and top with chopped fresh dill, lemon juice, salt and pepper. Add a little butter for a real treat.
Pro Tips While this “recipe” is so simple most of you can make it readily, here are a few pro tips in case they might help:
- The Dill Fresh herbs are always easier to chop if you can wash well in advance and let them dry first. At the very least, wash the dill before starting on the rest of the recipe, shake off as much water as you can and then lay on a dry dish towel. When you’re ready for the dill, chop the frilly ends finely, e.g. about 1/4″ long.
- Cutting the Carrots Try to make the pieces equally sized so they cook evenly.
I halve the carrot horizontally, separating the tapered end from the fat end.
I cut the tapered end into rounds, no more than about 1/8″ thick (so they will cook fairly quickly.)
I slice the fat end in half vertically and then cut to the same 1/8″ thickness so its half rounds are roughly the same size as the full rounds from the tapered end.
About 4 cups of sliced carrots is perfect for 2-3 servings.
- Cooking the Carrots Place carrots in a heavy-bottomed saucepan with about a cup of liquid. Cover pan and bring to a boil, then reduce heat a simmer. Cook 15 to 18 minutes, stirring occasionally, until tender to taste (which means you taste and see if they are too crunchy or just the right tenderness for your taste.)
- The Cooking Liquid Use a good broth to cook the carrots and they will be much more flavorful. When the carrots are close to being done, remove the lid and let some of the broth evaporate. If any broth remains, save it (and all its nutrients) to cook other vegetables, add to a soup, deglaze a pan, etc.
- The Salt and Pepper While any good sea salt is fine, my sister-in-law gifted me a bag of Colima coarse salt crystals. The little salt nuggets (or any other finishing salt) add a nice zing of salt flavor to the cooked carrots. Of course, freshly ground pepper is another nice addition.