Sauteed Carrots with Red Bell Pepper And Dill

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Salt and pepper
1 tb fresh dill; Minced
; sliced
1 Red bell pepper; finely chopped
1/4 c Water
1 lb Carrots; peeled, thinly sliced
2 tb Butter; (1/4 stick)

Original recipe makes 1

Original recipe makes 1 Servings


You've adjusted the recipe from 1 (as originally posted) to 1 Servings. The ingredients above reflect 1 Servings, but the instructions reflect the as-posted 1. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

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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