It seems like kind of a funny title, but they really are special carrots and we only had them on special occasions growing up, so the name stuck. I love these (because I'm a huge dill fan) and they are SO easy to make that I just had to share.
Begin by peeling carrots (I was cooking for 20 people, so I did 4 pounds.)
(the sun was so pretty streaming through my kitchen window.)
Discard ends and thinly slice carrots. (I have a slicer attachment for my mixer and had these done in less than 5 minutes!)
Finely chop onion and celery.
Mix carrots, celery, onion, white wine, sugar, margarine, and dill weed in saucepan.
Special Carrots (printable version)
1 pd. carrots, thinly sliced
1/2 cup celery, chopped fine
1/4 cup onion, chopped fine
1/4 cup dry white wine
2 tbsp. sugar
2 tbsp. margarine
1/8 tsp. dried dill weed
Combine all ingredients in a large saucepan. Cover and cook over medium heat 15-20 minutes or until tender. Yield: 6 servings. (recipe maybe doubled, or more)
Bonus -- how I chop onions without crying!
I begin by slicing off each end almost but not completely. I pull off the skin, and then rinse under cold running water, rubbing my thumb in a circular motion around both of the cut ends.
I then, slice the onion in half, and cut slices all in the same direction:
Then turn the onion and cut slices perpendicular to those just cut:
This is the fastest way to chop onions and I rarely have tears while cutting as this is a quick and effective method.
STAY TUNED FOR TOMORROW'S POST -- my 100th post, and a GIVEAWAY!!! :-)