Carrots in Champagne and Dill
added 03/07/08
Serves 4
2 Tbs. butter
1 pound carrots, peeled and thinly sliced
1/4 cup beef stock
1/2 cup champagne/sparkling wine
1 Tbs. fresh lemon juice
1 Tbs. finely chopped fresh dill, or to taste
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. Cook until barely tender but still a bit firm. Remove cover and place on high heat until the liquid is almost cooked away. Add lemon juice and dill and serve.
—Adapted from The Frugal Gourmet Cooks With Wine by Jeff Smith
