One of the best things about Massel is the flavor that it imparts into the food we are cooking. This simple carrot side dish is a great example. Carrots simply poached in Massel broth and then tossed in butter and/or olive oil with dill; make for a dish that is simply delicious!
1 cup of stock made with ½ Vegetable Ultracube or ½ a teaspoon of All Purpose Bouillon & Seasoning
Make up your stock in a large saucepan or a sauté pan, bring to boil, add your carrots and then turn down to simmer gently for 5-10 minutes until the carrots are cooked to your taste. Most of the liquid should have been absorbed/evaporated. Check your pan doesn’t boil dry and add a splash of water if you need to.
Toss your cooked carrots in butter or olive oil, add the chopped dill and pepper to taste.