Carrots in Champagne and Dill

Total Time
Prep 15 mins
Cook 10 mins

The Frugal Gourmet Cooks With Wine – Jeff Smith – Copyright 1986


  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.
Most Helpful

I make this every year for easter. It's always a hit and a good excuse to open a bottle of champagne while cooking dinner! The beef broth is a must. It gives the carrots a special depth of flavor.

Davethedog November 02, 2012