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?

Since 1945, crop losses due to insects have nearly doubled, but insecticide use has increased tenfold.

Quotes

"If a man walks in the woods for love of them half of each day, he is in danger of being regarded as a loafer. But if he spends his days as a speculator, shearing off those woods and making the earth bald before her time, he is deemed an industrious and enterprising citizen."
~Henry David Thoreau
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