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Dilled Carrot Coins

vegetables

8 carrots; 1 1/2 pounds
1 tablespoon butter
1 clove garlic; minced
1/2 cup chicken stock
2 tablespoons chopped fresh dill
1 tablespoon lemon juice

Peel carrots; cut into 1/4-inch thick slices. Set aside. In large skillet, melt butter over medium heat; cook garlic, stirring, for about 1 minute or until just beginning to colour. Add carrots and chicken stock; cook, stirring occasionally, for about 10 minutes or until carrots are glazed and tender and liquid is evaporated. Remove from heat; stir in dill and lemon juice. TIP: If you can't find fresh dill, add 1 teaspoon dried dillweed when adding stock.

Contributor: Canadian Living - April, 1999

Yield: 4 servings

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