Carrots In Champagne And Dill
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Frugal01 | 4 | Servings | |
INGREDIENTS
| 1 | lb | Carrot, thinly sliced |
| 2 | T | Butter |
| 1/4 | c | Beef stock, fresh or canned |
| 1/2 | c | Champagne |
| 1 | T | Lemon juice, fresh |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 109
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: 16.2mg
Sodium: 200.3mg
Potassium: 388.3mg
Carbohydrates: 12.3g
Fiber: 3.2g
Sugar: 5.8g
Protein: 1.5g