Garlic Carrot Dill Sauté

Chaya Surie Goldberger Chaya Surie Goldberger
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Light, fresh, and full of flavor, this carrot dish is sautéed with garlic and onions, then tossed with dill for an herby finish. It’s the perfect Yom Tov side — delicious warm or served at room temperature as a salad. On Rosh Hashanah, we eat carrots as a zechus that our merits be multiplied in the coming year. This dish brings that hope to the table
in the most flavorful way.

40m 6-8
Easy Vegetarian Pescatarian Gluten Free Parve

Directions

  1. Heat oil in a sauté pan.

  2. Add onions and sauté until translucent. Add garlic and sauté for another two minutes. Then add carrots and sauté for 10 minutes, until softened.

  3. Add peppers, dill, lemon juice, salt, and pepper and simmer for 5 minutes. Remove from heat and allow mixture to sit in the covered pan for 15 minutes.

Credits

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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