Blanch (par-cook) carrots in lightly
salted simmering water until tender but still firm (al dente)
Remove and immediately submerge in ice water. When well chilled,
drain and reserve. Melt butter in a large sauté pan over
medium heat. Add shallot and sauté briefly. Add carrots
and sauté until well heated, 3 - 4 minutes. Add dill
and season with salt and pepper. Transfer to a warm bowl or
platter for service.
