| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Frugal01 | 4 | servings | |
INGREDIENTS
| 1 | lb | Carrot; thinly sliced |
| 2 | tb | Butter |
| 1/4 | c | Beef stock; fresh or canned |
| 1/2 | c | Champagne |
| 1 | tb | Lemon juice; fresh |
| 1 | ts | Dried dill weed; (weed not seed) |
INSTRUCTIONS
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. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-12-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-27-1994 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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