As you know, carrots are rich in vitamin A, which is best absorbed in the presence of fats. Therefore it’s hard to come up with more healthy and tasty combination than in this dish. Carrot soaked in creamy orange juice, which when boiled envelops orange vegetables with shiny glaze. Fresh dill brings notes of freshness and revitalizes the appearance of the dish. one serving: (total 4) Calories 100, total fat 3 g, saturated fats g., proteins 2 g., carbohydrates 17 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Time: 35 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr carrots
- 1 tbsp. fresh orange juice
- 1 tbsp. l (15 gr.) Butter
- 1 tbsp. l freshly picked dill leaves
Recipes with similar ingredients: carrots, orange juice, dill
Recipe preparation:
- Cut a piece of 3 cm long at an angle from one end of the carrot. Scroll the root crop a quarter of a turn and repeat the same. Continue to rotate and chop all the carrots into 3 cm pieces. Mix them in a large saucepan with orange juice. Pour in so much water that it just covers the carrots. Add creamy oil, as well as 1/4 tsp. salt and ground black pepper.
- Bring to a boil. Reduce the heat so the mixture can cook slowly. Cook, stirring occasionally, until until the carrots are soft and the liquid is sprinkled until glaze condition (approximately 20 minutes). Sprinkle with dill and serve.
