Carrots in Champagne & Dill
By á-4922
Rate this recipe
4.8/5
(14 Votes)
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
Details
Adapted from foodnetwork.com
Preparation
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.
You'll also love
- Super Healthy Oatmeal Raisin... 4.8/5 (16 Votes)
- Chili Sauce for Hot Dogs, Fries... 4.3/5 (59 Votes)
- Baked Mashed Potato Cakes 3.9/5 (106 Votes)
- Garlic Shrimp in Panini Press 4.1/5 (62 Votes)
- Glazed Carrots, Cooks Illustrated... 4.6/5 (38 Votes)
Review this recipe