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 Center for Disease Control estimates that every year 76 million Americans get sick, more than 300,000 are hospitalized, and 5,000 die from food borne illnesses

Quotes

"We're borrowing money from China to buy oil from the Persian Gulf to burn it in ways that destroy the planet. Every bit of that's got to change."
~Al Gore

Google Analytics Alternative