Zanahorias a fuego lento con limón y eneldo

Ingredientes

• 2 pounds carrots (peeled and cut into 3/4-inch chunks)
• 2 tablespoons water
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 2 teaspoons dried dill
• 2 teaspoons lemon extract or lemon zest
• 2 teaspoons Dijon mustard
• 1 teaspoon white wine vinegar

Preparación

1. 1

   Grease the inside of a 4-quart slow cooker. Add the carrots, water, and salt and toss to coat.

2. 2

   Cover the slow cooker and cook the carrots on high for 3 to 4 hours, or until tender.

3. 3

   In a small bowl, whisk together the olive oil, dill, lemon, mustard, and vinegar. Stir the mixture into the cooked carrots in your slow cooker before serving.