Carrots In Champagne And Dill

Recipe Ingredients

1 lb	454g / 16oz	Carrot - thinly sliced
2 tablespoons	30ml	Butter
1/4 cup	59ml	Beef stock - fresh or canned
1/2 cup	118ml	Champagne
1 tablespoon	15ml	Lemon juice - fresh
1 teaspoon	5ml	Dried dill weed - (weed not seed)

Recipe Instructions

Melt the butter in a heavy saucepan. Saute the carrots for a few minutes over medium heat until they begin to brown. Add the beef stock and champagne and cover.

Cook until barely tender but still a bit firm. Remove cover and place on high heat until the liquid is almost cooked away. Add the lemon juice and dill weed and serve.

Source:
THE FRUGAL GOURMET by Jeff Smith - From the 06-12-1991 issue - The Springfield Union-News

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