Carrots in Beer and Dill
1 lb. carrots, peeled and cut into small sticks
1 tablespoon butter (no substitute)
1/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon dill weed
1/2 bottle beer
Sauté carrots in the butter until barely brown. Add beer and dill; cook slowly for 15 minutes. Carrots should be crisp/tender
Add salt and sugar and continue to cook for another 3 minutes. Serve hot.
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