Peppered Carrots and Dill - Alison Roman

Name: Peppered Carrots and Dill - Alison Roman
Ingredients: 2–2 ½ pounds small to medium carrots , a few sprigs of the tops reserved if you can (I don’t peel my carrots but you can if you like); ¼ cup chicken fat or duck fat, olive oil, or ½ stick / 4 tablespoons unsalted butter; 1 teaspoon freshly ground black pepper (the coarser the better); Kosher salt; 1 cup coarsely chopped dill , from about 1 small bunch, plus more

www.alisoneroman.com

These are basic on purpose, and add a nice peppery freshness to an otherwise rich meal.

View full recipe on www.alisoneroman.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.alisoneroman.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Skillet
Stove
Spatula
Serving bowl

Ingredients

2–2 ½ pounds small to medium carrots , a few sprigs of the tops reserved if you can (I don’t peel my carrots but you can if you like)
¼ cup chicken fat or duck fat, olive oil, or ½ stick / 4 tablespoons unsalted butter
1 teaspoon freshly ground black pepper (the coarser the better)
Kosher salt
1 cup coarsely chopped dill , from about 1 small bunch, plus more