Recipe: Diane Morgan's Baby Carrots with Dill

Recipe: Diane Morgan's Baby Carrots with Dill

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Faith Durand
Jun 17, 2015
(Image credit: Kimberley Hasselbrink)

When we decided to devote a week to carrots during our month of Glorious Vegetables, I went hunting for just one pure and perfect carrot recipe. We've given you crazy salad and fermented pickles, and there are other fresh ways to eat carrots coming up. But, in the end, the freshest of baby carrots deserve to be eaten in the simplest of ways, and Diane Morgan's easy recipe is the way to go.

(Image credit: Kimberley Hasselbrink)

Diane Morgan is a cookbook author who lives in Portland, Oregon, and her recent book Roots is one of my favorite vegetable-devoted books. It seizes hold of all those knobbly, colorful, often under-loved root vegetables and lays them out in all sorts of interesting and delicious ways.

In this recipe from the book she takes one of the most appealing roots, baby carrots, and braises them quickly with fresh dill — a perfect pairing. And so easy — you don't even need to peel them. Diane says, "Freshly dug baby carrots, with their bushy green tops, are naturally sweet. Just give them a good scrub with a vegetable brush and skip peeling them. Keep a bit of the green stem attached to give the finished dish a pretty, rustic look. It’s easy enough for a weeknight meal, yet special enough for a dinner party."

Tester's Notes

When buying carrots for this recipe, don't buy packaged baby carrots, which are really whittled-down full-sized carrots. Instead buy young, small carrots with the beautiful tops still attached, which are really sweet and have such thin skins that you don't even have to peel them!

This recipe braises and glazes the carrots in butter, chicken stock, and vinegar, and the hit of fresh dill at the ends adds some vibrant green color and bright, herby flavor.

- Christine, June 2015

Diane Morgan's Baby Carrots with Dill

Serves 4

3 tablespoons unsalted butter
1 bunch baby carrots, green tops removed with 1/2 in (12 mm) of the stem intact
1/4 cup (60 ml) homemade chicken stock or canned low-sodium chicken broth
1 tablespoon sherry vinegar
1 teaspoon firmly packed light brown sugar
1/2 teaspoon kosher or fine sea salt
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh dill

In a large sauté pan, melt the butter over medium heat and swirl to coat the pan. Add the carrots and stir to coat. Add the stock, vinegar, sugar, salt, and pepper, and bring to a simmer. Reduce the heat to low, cover, and braise until the carrots are crisp-tender, about 10 minutes.

Uncover the pan, increase the heat to medium-high, and cook, stirring frequently, until the sauce thickens to a syrup consistency and the carrots are tender, 3 to 5 minutes. Taste and adjust the seasoning. Remove the pan from the heat and toss in the dill. Serve immediately.

→ Check out Diane's book! Roots by Diane Morgan

Reprinted with permission from Roots by Diane Morgan, copyright © 2012. Published by Chronicle Books.

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