Champagne Dill Carrots
  • Servings: 4
  • 2 Tablespoons butter
  • 1 pound carrots, peeled and thinly sliced into coin shapes
  • 1/4 cup beef or chicken stock
  • 1/2 cup champagne
  • 1/4 teaspoon salt (optional)
  • 1 Tablespoon fresh lemon juice
  • 2 teaspoons fresh dill weed, chopped or 1 teaspoon dried
  2. In a heavy saucepan, saute the carrots in the butter over medium heat until they begin to brown. Add the beef or chicken stock and champagne. Bring to a simmer, cover, and cook until al dente (tender to the bite but not mushy soft). Remove cover and cook until liquid has almost evaporated. Add lemon juice and dill weed and gently stir to combine. Serve hot.
  3. Yield: 4 servings