Carrots In Champagne And Dill - cooking recipe

Ingredients

2 tablespoons butter
1 lb carrot, peeled and thinly sliced
1/4 cup beef broth
1/2 cup champagne
1 tablespoon fresh lemon juice
1 teaspoon dried dill

Preparation

Melt the butter in a heavy saucepan.
Saute the carrots for a few minutes over medium heat until they begin to brown.
Add the beef broth and champagne and cover.
Cook until barely tender but still a bit firm.
Remove cover and place on high heat until the liquid is almost cooked away. Add the lemon juice and dill and serve.