Cookin' In Dillsboro

Well, I have to say we really have started a following for our Saturday evenings. Allen Field, who is a retired chef, has been creating dishes with the products we sell in the shop. We are going to post them here and I link this to our Facebook Page.

This recipe was created 2 weeks ago. The featured product was Lemon Curd from Stonewall Kitchens.

Lemon Curd Carrots

1 lb baby carrots

1 t lemon zest

2T Lemon Curd

2 oz dry white wine

2T butter

Parboil carrots until they are just barely cooked then drain liquid.

Add the wine, butter & lemon curd stir until the butter melts and the curd mixes with the wine.

Cook the carrots for 10 minutes in the sauce then add the lemon zest to serve.

Bon Appetit,

Janet