Dill Potatoes and Carrots
by Tarla Dalal
Added to 20 cookbooks
This recipe has been viewed 17200 times
Dill is not a herb we use on a daily basis but if it is used judiciously, can create a subtle blend of flavours that are guaranteed to please. Carrots and potatoes are vegetables that absorb the flavours beautifully.
- Boil the potatoes and carrots in salted water. Peel the potatoes and keep aside.
- Combine the butter, dill, salt and pepper and mix well.
- Toss the potatoes and carrots and mix well so that the butter coats the potatoes and carrots.
- Thread them alternatively onto 4 skewers and grill them over a charcoal or electric barbeque till they are lightly browned.
- Serve hot with lemon wedges.
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