Braised New Potatoes and Carrots with Dill

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Preparation info

  • 6

    • Difficulty


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.


  • 12 medium-size new potatoes
  • 1 teaspoon salt
  • 3 tablespoons butter
  • β…“ cup water
  • 2 cups ΒΌ-inch slices of carrots
  • 1 tablespoon chopped fresh dill


  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.

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