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?

In 1997 a team of scientists and economists estimated that the value of services provided to humanity by the living natural environment to be over 33 trillion dollars per year.

Quotes

"When we change the way we grow our food, we change our values."
~Masanobu Fukuoku
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