Braised Carrots with Tahini-Dill Sauce

Wash and dry the carrots well.

Heat the oil in a wide skillet and brown the carrots for 1-2 minutes on each side.

Pour in the stock and the wine, cover the pan, and simmer until the carrots are just tender. Add the lemon juice, silan and salt, and cook uncovered until most of the liquid has been absorbed.

Serve warm with tahini-dill sauce (recipe below).

Blend ½ cup tahini paste ½ cup water juice of 1 lemon ¼ tsp kosher salt ¼ tsp garlic powder and 8-10 sprigs dill together. Taste and adjust seasonings if needed. Refrigerates well for at least two weeks.