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!)
- 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.
Cook for 30 seconds, or until aromatic. Add flour. Cook, whisking constantly, until browned, about 5 to 7 minutes.
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.
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.)
Add the sour cream sauce and fresh dill. Stir to combine and serve!