Day 68: Carrots with Dill

I thought this'd be a snap. The lawn needed mowing, a storm was coming and needed to be beat. And the carrots needed to sit before serving. I chose the stove over the lawn mower.

The bad news is the storm hit before the carrots were done. (That's why they say, Tomorrow is another day.) The good news is the carrots turned out great and there wouldn't have been enough time to finish the yard anyway.

But oh what a pile of dishes!

• #1 the food processor
• #2 the pan for blanching
  
• #3 the collander
  
• #4 the ice water bowl
  
• #5 the mixing bowl

I did, half successfully combine #2 and #4. And #2 or #4 could be used for #5 if time weren't an issue. At least I made a double recipe, 2X the results for 1X the dishes. But this may not be a keeper (only because of all the dishes it requires) even if it does look beautiful in the refrigerator. (I just love glass containers!)

CARROTS WITH DILL
Active time: 30 minutes
Time to table: 1 - 2 hours
Makes 6 cups

Water
Table salt

2 pounds carrots (prepeeled probably okay, I peeled my own)

1/2 cup finely chopped onion
2 tablespoons peanut oil
1 tablespoon white wine vinegar
1 teaspoon sugar
1 1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons fresh dill, chopped

Fill a Dutch oven or large pot with enough water to cover the carrots once they're grated. Add salt and bring to a boil. Prepare a bowl of ice water.

Grate the carrots in the food processor. When the water boils, add the carrots. Leave them in the water for just enough time to cook lightly, maybe 1 minute. Drain and plunge into the ice water until cold. Drain again.

Meanwhile, mix remaining ingredients. Stir in the carrots. Chill for at least 30 minutes, stirring occasionally if needed..

NUTRITION ESTIMATE
Per Serving: 57 Cal (37% from Fat, 6% from Protein, 57% from Carb); 1 g Protein; 2 g Tot Fat; 0 g Sat Fat; 9 g Carb; 2 g Fiber; 36 mg Calcium; 1 mg Iron; 348 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point

SOURCE
The Old Farmer's Almanac