Carrots in Beer and Dill

  • 1 lb. carrots, peeled and cut into small sticks
  • 1 tablespoon butter (no substitute)
  • ¼ teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon dill weed
  • ½ bottle beer
Saute 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.

Did you know?

The fields we cultivate are located in North Boulder, and are part of an 80 acre centennial homestead which has never been treated with chemicals.

Quotes

Agriculture is the most healthful, most useful and most noble employment of man.
~George Washington
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