Creamy Dilled Carrots For Robin’s Birthday


 

Creamy Dilled Carrots
These carrots are my sister’s absolute favorite!

I’m sharing this recipe with you, because it’s the one my sister always asks for at Thanksgiving.

 

 

First, you need to meet my sister, Robin:

Robin and Me
This is one of my favorite pictures from when we were little, circa 1967. Everyone notice… my sister looks adorable, and her hair is done and she’s folding her hands so nicely. I on the other hand, am holding a toy and a spoon on my head and look like a little boy. hmmm.
Carrots can come in a variety of colors. These carrots were from one of my trips to the Farmers Market last fall.
Carrots can come in a variety of colors. These carrots were from one of my trips to the Farmers Market last fall.

Here are a few Carrot Facts I found from WebMD:
Medicinal Uses of Carrots: Carrots were first grown as medicine, not food, for a variety of ailments.

Nutritional Value of Carrots: This veggie is an excellent source of vitamin A, providing more than 200% of your daily requirement in just one carrot.  Carrots also are loaded with beta-carotene, a compound that is naturally converted to vitamin A when consumed. The deeper orange the carrot, the more beta-carotene you’re getting.

Carrots are one of those year-round veggies that are simply delicious, no matter what you do with them. The first time I made this recipe was probably a dozen or so years ago, and I remember my sister Robin taking thirds. I figured it was a hit 😉 After that, I began making extras, so she could take them home with her. I will admit, they are *that* delicious, and I’ve been caught licking the plate afterward.

But I’ve put a special spin on it… you’re getting two recipes in one blog! After all, the day after Thanksgiving, I like to do something a little different with leftovers, and this one is no exception. So, first we’ll have the creamy dilled carrots, and we’ll follow it with the carrot pepper soup.

Creamy Dilled Carrots

8 cups thinly sliced carrots
1½ cups drinking water
½ stick butter (4 Tbsp)
1 teaspoon salt
1 teaspoon dark brown sugar
½ teaspoon white pepper
2 Tablespoons arrowroot powder
1 cup cream
4 Tablespoons chopped fresh dill (1/4 c.)

In a large pot, combine carrots, water, butter, salt, sugar, and pepper. Cover and simmer until carrots are crisp-tender, about 10-15 minutes.
Drain liquid into a small saucepan; bring liquid to a boil. Meanwhile, mix arrowroot powder and cream in a small bowl. Whisk a couple spoonfuls of the hot liquid into the cream mixture. Whisk all cream mixture and dill into remaining hot liquid. Continue whisking till fully incorporated. Pour over carrots and stir till mixed well.

I used 4 big organic carrots for the 8 cups of sliced carrots I needed. If you use your food processor, you'll have them sliced in about 2 minutes :)
I used 4 big organic carrots for the 8 cups of sliced carrots I needed.

 

If you slice your carrots in a food processor, you'll have the whole batch done in under 2 minutes :)
If you slice your carrots in a food processor, you’ll have the whole batch done in under 2 minutes 🙂
Put carrots, water, butter, salt and white pepper in large pot.
Put carrots, water, butter, salt and white pepper in large pot.
Strain out liquid into a small pan. I love the yellow-orange color!
Strain out liquid into a small pan. I love the yellow-orange color!
After the cream and dill have been added, you'll get this.
After the cream and dill have been added, you’ll get this.
Voila: Creamy Dilled Carrots!
Voilà: Creamy Dilled Carrots!
Garnish each serving with a sprig of fresh dill :)
Garnish each serving with a sprig of fresh dill 🙂

Carrot Pepper Soup

3/4 of the above mixture
2-3 cups chicken broth or turkey stock from Thanksgiving.
½ teaspoon white pepper

Heat all together in pot. Once hot, use an immersion (stick) blender to mix until desired consistency. (I like it a little less than liquefied). The longer you blend the soup, and the more broth you add, the thinner it will be.
Top with fresh dill and chopped macadamia nuts.  

Carrot Pepper Soup.... perfect for the next day!
Carrot Pepper Soup…. perfect for the next day!
I get fresh macadamia nuts at the Farmers Market. They are SO sweet, and a perfect addition to this soup. PS: I have to use a hammer to open them!
I get fresh macadamia nuts at the Farmers Market. They are SO sweet, and a perfect addition to this soup. PS: I have to use a hammer to open them!
Oh yum... more leftovers! =0)
Oh yum… more leftovers! =0)

Okay, one more…

Happy Birthday, Robin!

August, 1968. Celebrating Old Spanish Days in our home town, Santa Barbara, CA. Viva La Fiesta!
August, 1968. Celebrating Old Spanish Days in our home town, Santa Barbara, CA. Viva La Fiesta!
Anything after this logo is nothing but advertising!
(Everything after this yellow logo is nothing but advertising)

 

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8 thoughts on “Creamy Dilled Carrots For Robin’s Birthday

  1. Besides celebrating another milestone for Robin.***Happy Birthday Robin~
    I would like to celebrate the wonderful carrot; especially the carrot pepper soup. Perfect for cool Autumn days. Carrot juice, soups, breads, cakes.
    There are so many wonderful things to do with the versatile carrot.
    Yum, bring them on.
    Thanks for the great recipes sockmonkey.

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