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Carrots in Champagne & Dill


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Rate this recipe 4.8/5 (14 Votes)


  • 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


Adapted from


Step 1

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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