Sour Cream Lemon Potatoes and Carrots

Sour Cream Lemon Potatoes and Carrots

Terrific Trio

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!)


Hint: Use as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Terrific Trio

Where To Buy


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!

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