Carrots In Champagne And Dill

1. 1

   Melt the butter in a heavy saucepan.

2. 2

   Saute the carrots for a few minutes over medium heat until they begin to brown.

3. 3

   Add the beef broth and champagne and cover.

4. 4

   Cook until barely tender but still a bit firm.

5. 5

   Remove cover and place on high heat until the liquid is almost cooked away. Add the lemon juice and dill and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.