Carrots In Beer And Dill

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  • 4 large carrots, peeled
  • 1 tablespoon butter
  • 1 cup beer
  • 1/4 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon dill weed, dried


Cut carrots into small sticks and saute in butter, uncovered, over medium heat until barely browned. Add beer and dill and cover. Cook slowly until carrots are tender, stirring often, about 15 minutes. Add salt and sugar and continue to cook, uncovered about 3 minutes more.

Most of us are not very creative with winter vegetables. This recipe will help your children enjoy fresh carrots, a vegetable we are beginning to understand is one of the healthiest foods we can eat.

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