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?

Fruits and vegetables shipped from distant states and countries can spend as many as seven to fourteen days in transit before they arrive in the supermarket.

Quotes

"I believe that the great Creator has put ores and oil on this earth to give us a breathing spell. As we exhaust them, we must be prepared to fall back on our farms, which is God's true storehouse and can never be exhausted. We can learn to synthesize material for every human need from things that grow."
~George Washington Carver
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