Carrots in Champagne & Dill

Photo by David M.
Adapted from foodnetwork.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 2

    tblsp butter

  • 1

    lb carrots, peeled & sliced thin

  • 1

    cup brown soup stock or George Washington powder cubes (preferred)

  • 1/2

    cup champagne

  • 1/2

    tblsp fresh lemon juice

  • 1/2

    tsp dried dill weed

Directions

Melt butter in heavy saucepan, then add carrots, and saute over medium heat until they begin to brown. Add beef stock and champagne, then cover. Cook until barely tender, but slightly firm. Remove cover and place on high heat until liquid is almost cooked away. Add lemon juice and dill, stir in, ten serve.

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