You may also like
Categories:Viewed: 93 - Published at: 10 years ago
Ingredients
- 1 lb carrot, thinly sliced
- 2 tablespoons butter
- 14 cup beef stock
- 12 cup champagne
- 1 tablespoon lemon juice, fresh
- 1 teaspoon dried dill weed
Method
- 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.