Total Time
30mins
Prep 5 mins
Cook 25 mins

Why not use that 1/2 a glass of Champagne you have left...I suppose you could use a dry white wine also.

Ingredients Nutrition

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.

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