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Ingredients
- 2 lb. carrots, scraped
- 8 leek strips
- 1/4 c. butter or margarine
- 1/2 tsp. dried dill
- salt and pepper to taste
Method
- Cut carrots into 3-inch julienne strips.
- Arrange carrots on a steaming rack and place over boiling water; cover and steam 8 to 10 minutes.
- Remove carrots and plunge them into ice water to stop the cooking process; drain.
- Separate carrots into 8 bundles.
- Place leek strips in boiling water for 1 minute; drain.
- Carefully tie a leek strip around each carrot bundle and set aside.
- Combine butter, dill and salt and pepper in a Dutch oven and heat until butter is melted.
- Carefully add carrot bundles and cook over medium heat until heated through, spooning butter over carrots frequently.
