Dill Potatoes and Carrots ( Burgers and Smoothies Recipe)
by Tarla Dalal
27 Feb 2012
This recipe has been viewed 11450 times
Satays are a classic oriental accompaniment featuring on most sizzler plates. Think different, and try them as an accompaniment to burgers. Although not a very commonly-used herb, dill graces this recipe with a very aesthetic flavour and lots of visual appeal as well!. Take care to add a little salt while boiling the vegetables to avoid any blandness, and enjoy dill potatoes and carrots right off the barbeque!
Dill Potatoes and Carrots ( Burgers and Smoothies Recipe) recipe - How to make Dill Potatoes and Carrots ( Burgers and Smoothies Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
12 peeled baby potatoes
12 peeled and thickly sliced carrots
2 tbsp melted butter
1 tsp chopped dill leaves
salt and freshly ground black pepper powder to taste
Method
- Method
- Boil a vesselful of water with a little salt. Add the potatoes and carrots and parboil them for 5 to 7 minutes. Drain well and keep aside.
- Combine the butter, dill leaves, salt and pepper in a bowl and mix well.
- Add the potatoes and carrots and toss gently.
- Thread 3 potatoes and 3 carrots alternatively on a skewer.
- Repeat the step 4 to make 3 more skewers.
- Grill the skewers over a charcoal or electric barbeque for 8 to 10 minutes or till they are lightly browned.
- Serve hot.
Nutrient values per serving
| Energy | 121 cal |
| Protein | 1.4 g |
| Carbohydrates | 18.7 g |
| Fiber | 2 g |
| Fat | 4.6 g |
| Cholesterol | 13.8 mg |
| Vitamin A | 590.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 13.2 mg |
| Folic Acid | 15.2 mcg |
| Calcium | 22.9 mg |
| Iron | 0.7 mg |
| Magnesium | 25.3 mg |
| Phosphorus | 117.7 mg |
| Sodium | 59.5 mg |
| Potassium | 204.2 mg |
| Zinc | 0.5 mg |
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