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Carrots in Champagne and Dill

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“The Frugal Gourmet Cooks With Wine – Jeff Smith – Copyright 1986”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in a heavy saucepan.
  2. Sauté the carrots for a few minutes over medium heat until they begin to brown.
  3. Add the beef broth and champagne and cover.
  4. Cook until barely tender but still a bit firm.
  5. Remove cover and place on high heat until the liquid is almost cooked away. Add the lemon juice and dill and serve.

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