Carrots in Champagne and Dill

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

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 1  lb carrot, peeled and thinly sliced
• 1⁄4 cup beef broth
• 1⁄2 cup  champagne
• 1  tablespoon fresh lemon juice
• 1  teaspoon dried dill

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.