Champagne Carrots With Dill

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

• Ready In: 30 mins
• Serves: 4

Ingredients

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

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.