An easy and delicious side-dish with little potatoes, carrots, and a creamy lemon and dill sauce.


You can omit the roux stage of this dish to make the meal gluten-free (your sauce may be thinner, but the flavor will be there!)

15 mins
50 mins


  • Small saucepan
  • Large frying pan


  • 1 lb Little Potatoes, halved
  • 1/2 lb baby carrots
  • 2 Tbsp butter
  • 1/2 cup vegetable broth
  • (To taste) salt and pepper


  • 1 Tbsp butter
  • 1 Tbsp all-purpose flour (can omit for gluten-free option)
  • 2 cloves garlic, minced
  • 1/4 cup sour cream
  • 1 cup vegetable broth
  • 1/4 cup freshly squeezed lemon juice (approximately one lemon)
  • 2 Tbsp fresh dill, chopped


  • Make the Sauce:

    Place a small saucepan over medium heat. Add butter. When melted and bubbling, stir in garlic.

  • Step 2

    Cook for 30 seconds, or until aromatic. Add flour. Cook, whisking constantly, until browned, about 5 to 7 minutes.

  • Step 3

    Pour in broth, followed by sour cream. Add lemon juice. Whisk until nice and smooth. Set aside.

  • Make the Vegetables:

    Add butter to a large frying pan or cast iron skillet over medium-high heat. Stir in potatoes and carrots. Season with salt and pepper. Cook, stirring every so often, for about 15 minutes, or until vegetables have some browning to them.

  • Step 5

    Stir in broth, cover, and reduce heat to a simmer. Continue cooking for another 10 to 15 minutes, or until veggies are fork tender (some broth will remain.)

  • Step 6

    Add the sour cream sauce and fresh dill. Stir to combine and serve!