Carrots with Lemon Dill Butter

1/4 cup clarified butter
2 teaspoons Nielsen-Massey Pure Lemon Extract
2 teaspoons minced fresh dill, or 1 teaspoon dried organic dill
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pound carrots, sliced

Whisk the clarified butter, lemon extract, dill, salt and white pepper in a large bowl. Add the carrots to the butter mixture and toss gently to coat. Place the carrots in a preheated large sauté pan. Sauté until tender-crisp. Serve warm.

Note: Clarified butter is melted, and the white milk solids are skimmed off the top, which allows the butter to be less heat sensitive and reduces the risk of burning.

Serves 6 to 8