This is a school meal recipe.
- In a sauce pan, combine dill, yogurt, sour cream, honey, salt and pepper until blended; bring to a simmer.
- Gradually add the milk; cook, stirring constantly, until thickened.
- Steam carrots until almost done (al dente).
- Add carrots; heat thoroughly to 135°F for 15 seconds (CCP).
- Serve 4 oz. portion.
Click here for printable bulk recipe PDF
PDF includes meal pattern contribution and additional nutritional information