Carrots in Beer and Dill

Frugal Gourmet

Serves 4

4 large carrots, peeled

1 tablespoon butter

1 cup beer [probably ought to drink the rest]

¼ teaspoon salt

1 teaspoon sugar

1 teaspoon dill weed

Cut the carrots into small sticks and sauté in butter, uncovered over medium heat until they are barely browned.

Add the beer and dill and cover.

Cook slowly until the carrots are tender, stirring often, for about 15 minutes.

Add the salt and sugar and continue to cook, uncovered for about 3 more minutes.

81.7 Calories

3 Fat

0.9 Protein

9.9 Carbohydrate

8 Cholesterol

188 Sodium