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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A nice change from ordinary boiled carrots. Recipe source: Bon Appetit (March 1987) Ingredients:
2 tablespoons butter |
1 3/4 lbs carrots, peeled and sliced diagnolly |
1 cup guinness stout (or water) |
1 1/2 teaspoons dried dill |
1 teaspoon sugar |
salt |
Directions:
1. In a skillet over medium heat melt butter and then add carrots, sauting until glazed (1-2 minutes).
2. Add Guinness (or water) and dillweed.
3. Reduce heat to low, cover and cook until carrots are tender, stirring occasionally (15 minutes).
4. Sprinkle with sugar and salt.
5. Increase heat to high and cook uncovered until liquid evaporates (3-5 minutes).
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