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This simple carrot side dish is fast and easy to make. There is something magical about the combination of carrots and dill. It is a great use for leftover champagne. Sweet white wine may be substituted for the champagne. If you want to avoid alcohol, try my Carrots Vichy.
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- 2 Tablespoons butter
- 1 pound carrots, peeled and thinly sliced into coin shapes
- 1/4 cup chicken stock
- 1/2 cup champagne
- 1 teaspoon honey
- 1/4 teaspoon salt (optional)
- 1 Tablespoon fresh lemon juice
- 2 teaspoons fresh dill weed, chopped or 1 teaspoon dried
Preparation:
In a heavy saucepan, saute the carrots in the butter over medium heat until they begin to brown. Add the chicken stock, champagne, honey, and salt. Stir to combine. Bring to a simmer, cover, and cook over low heat until al dente (tender to the bite but not mushy soft), about 5 minutes.
Remove cover and cook until liquid has almost evaporated. Add lemon juice and dill weed and gently stir to combine. Serve hot.
Yield: 4 servings
Champagne Dill Carrots Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Remove cover and cook until liquid has almost evaporated. Add lemon juice and dill weed and gently stir to combine. Serve hot.
Yield: 4 servings
Champagne Dill Carrots Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.
