Champagne Carrots With Dill |
|
 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Why not use that 1/2 a glass of Champagne you have left...I suppose you could use a dry white wine also. Ingredients:
1 lb carrot, thinly sliced |
2 tablespoons butter |
1/4 cup beef stock |
1/2 cup champagne |
1 tablespoon lemon juice, fresh |
1 teaspoon dried dill weed |
Directions:
1. 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.
2. 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.
|
|