As soon as young and fragrant dill appears in the garden, I immediately prepare this simple but very useful dish. Dill cream perfectly preserves its aroma and taste, and in winter it will be a real salvation in the kitchen. One tablespoon is enough – and soups, potato dishes, meat and vegetable dishes will acquire a summer aroma.
Ingredients:
fresh dill – 250-300 g;
vegetable oil – 100-150 ml;
garlic – 5-6 cloves;
lemon juice – 2 tbsp l;
mustard – 1 tbsp l;
coarse, non-iodized salt – 1 tbsp
Preparation method
First, rinse the dill thoroughly under running water and spread it out on a towel to dry completely. If necessary, you can remove the coarse stems, but many housewives use the whole dill – this will make the paste even more fragrant.
Transfer the prepared vegetables to the bowl of a blender. Add the peeled garlic, mustard, lemon juice, salt and vegetable oil.
Blend all the ingredients until you get a homogeneous and thick mass. If the consistency seems too thick, add a little more oil and blend again.
Put the finished paste in clean, dry jars and close tightly with lids. For better storage, pour a thin layer of oil on top.
Storage
This dish can be easily stored in the refrigerator for up to three months, remaining just as tasty and rich.
If you want to stock up for the whole winter, divide the paste into ice cube trays and freeze them. Once completely frozen, put the cubes in a bag or container.
Dill paste can be stored in the freezer for up to a year, its taste and aroma practically unchanged.
🌱In winter, just add a cube to borscht, soup, sauce or stewed potatoes, and the dish will immediately be filled with a fresh summer aroma, as if the dill had just been cut from the garden.
