Bring 1 inch of water in a medium saucepan to a boil.
Place carrots in a steaming basket and set the basket in the pan. Sprinkle the dill over carrots.
Cover and steam until carrots are tender, about 10 minutes.
Place carrots in a bowl and toss with the vinegar and juice concentrate.
Preheat oven to 375\u00b0.
Pare carrots with vegetable peeler or scrub them very well with a vegetable brush.
Cut carrots into strips like French fries.
Place carrots in the middle of a piece of heavy-duty foil; dot with margarine and sprinkle with seasonings and water.
Wrap carrots securely in foil and crimp edges.
Bake 45 minutes or until carrots are tender.
Peel and split the carrots.
Place balance of ingredients in a medium pot and bring to a boil.
Add carrots and cook until still firm but not crisp.
Drain and serve.
Peel carrots and cut into 3/4
Peel and julienne carrots.
Boil or steam carrots until tender.
Mix mayonnaise, sour cream and dill to make dressing. Drain and chill carrots.
Toss carrots with dressing and serve.
In a saucepan, combine carrots, water, butter, salt, sugar and pepper.
Cover and simmer until carrots are crisp-tender, about 10 minutes.
Drain liquid into a small saucepan; set the carrots aside and keep warm.
Bring liquid to a boil.
In a small bowl, combine flour and cream until smooth; slowly add to liquid, stirring constantly.
Simmer for 10 minutes, stirring occasionally.
Pour over carrots; stir in dill.
Cover and let stand for 15 minutes before serving.
Cook carrots in water in a covered skillet until barely tender. Salt and pepper to taste.
Uncover and add sugar, orange juice and butter. Add dill.
Cook over high heat until most of the water has evaporated and carrots are lightly glazed. Taste for seasoning.
Bring broth to a boil in large saucepan.
Add remaining ingredients except parsley.
Cover.
Reduce heat to medium.
Cook 10 to 15 minutes or until carrots are crisp-tender, stirring occasionally.
Drain.
Sprinkle with parsley.
Serves 6 to 8.
In a saucepan, cook carrots in a small amount of water until crisp-tender; drain.
Add remaining ingredients.
Cook over low heat for 1 to 2 minutes or until hot.
Yields 3 to 4 servings.
Combine onions, parsley, salt, pepper, dill and salad dressing.
Pour over carrots.
Cover and refrigerate overnight.
Clean carrots and cut into thin strips.
Pack carrots into a jar with garlic, onion and fresh dill.
Bring vinegar and water to a boil.
Add salt and dill, if not using fresh dill.
Cook first 6 ingredients until carrots are tender (about 15 minutes).
Drain.
Add yogurt and dill; heat briefly.
Clean and cut carrots; boil until tender approximately 5 to 10 minutes.
Do not overcook.
Rinse in cold water.
Let cool to room temperature.
In large mixing bowl, combine all ingredients, then pour over carrots.
Best results if made the night before serving, allowing to sit.
Stir before serving.
Boil carrots over medium heat until tender.
Drain all but 1/2 cup of water.
Add in butter and dill.
Delicious with turkey.
Combine last six ingredients and pour over carrots.
Chill overnight or at least 6 hours.
In a saucepan, bring 2 inches of water to boiling.
Add carrots and potatoes or parsnip.
Return to boiling; reduce heat. Cover and simmer about 25 minutes or until very tender; drain.
Combine water, sugar and salt in a large saucepan.
Add carrots, stirring well.
Bring to a boil.
Reduce heat and cook until tender.
Drain carrots, reserving 1 cup of liquid.
Set carrots aside and keep warm.
ver medium heat.
Add carrots and cook 10 minutes more
nch julienne strips.
Arrange carrots on a steaming rack and
Note: If the carrots are large you'll need