Craig Claiborne

Braised New Potatoes and Carrots with Dill

Preparation info

  • 6

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Like fresh asparagus and shad, new potatoes are evidence of spring.

Ingredients

  • 12 medium-size new potatoes
  • 1 teaspoon salt
  • 3 tablespoons

Method

  1. Wash and scrape the potatoes; leave them whole. Place them in a saucepan with the salt, butter and water. Cover and cook for twenty minutes over low heat.

  2. Add the carrots. Cover and cook for fifteen minutes longer, or until carrots and potatoes are tender. Add dill and mix lightly. Serve hot.