Champagne Carrots With Dill Food

CARROTS WITH DILL

Steps:

• Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.

CHAMPAGNE CARROTS WITH DILL

Steps:

• 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 stock 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 weed and serve.

MAPLE DILL CARROTS

Steps:

• Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.

CARROTS IN CHAMPAGNE AND DILL

Steps:

• Melt the butter in a heavy saucepan.
• Sauté 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.

CHAMPAGNE HONEY CARROTS

Steps:

• Heat oil and butter in skillet over medium-high heat.
• Add shallots and carrots; cook, stirring occasionally until carrots are just tender. 15 to 20 minutes.
• Add champagne, honey, and thyme. Cook, stirring occasionally, until liquid reduces to one-fourth, 3-5 minutes.
• Remove from heat, discard thyme.
• Stir in salt and pepper.
• Transfer to serving bowl and serve warm.
• This recipe can be stored covered with plastic wrap for up to 2 days in refrigerator and reheated before serving.

DILLED CARROTS

Steps:

• In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Add remaining ingredients. Cook over low heat for 1 to 2 minutes or until hot.