| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
June 1990 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Butter; (1/4 stick) |
| 1 |
lb |
Carrots; peeled, thinly |
|
|
; sliced |
| 1 |
|
Red bell pepper finely chopped |
| 1/4 |
c |
Water |
| 1 |
tb |
Minced fresh dill |
|
|
Salt and pepper |
INSTRUCTIONS
Melt butter in heavy large skillet over medium heat. Add carrots and saute
until crisp-tender, about 3 minutes. Add bell pepper and water. Cover and
cook until vegetables are tender, 5 minutes. Add dill. Season with salt and
pepper.
Serves 4 to 6.
Bon Appetit June 1990
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