Watercress carrots with dill

Watercress Carrots with Dill

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- Ingredients
- 2 pounds carrots, julienned
- 1 cup sliced onions
- 1 clove garlic, minced
- 1/4 cup oil
- 2 Tablespoons flour
- 1 can Chalet Suzanne® Watercress Soup
- 3/4 cup milk
- 1/2 teaspoon dill weed
- 1 teaspoon sugar
- Salt to taste
- Pepper to taste
- 1/4 teaspoon allspice
Saute carrots, onions and garlic in oil for about 5 minutes. Sprinkle with flour, then stir in soup, milk, dill, sugar, salt, pepper, and allspice. Cover and simmer until tender.
Makes: 6 servings
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Reference: Watercress carrots with dill
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