| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 1 | Servings | |
INGREDIENTS
| 1 | lb | Carrots, cut into 1/2 inch s |
| 3/4 | c | Creme fraiche |
| 1/4 | c | Dill, chopped |
| 2 | ts | Sugar |
| 1/2 | c | White wine |
| Salt and pepper, to taste |
INSTRUCTIONS
Simmer carrots in water until al dente'. Drain and saute' in butter and sugar for about 2 minutes. Add salt, pepper, wine and bring to a boil. Remove from heat and stir in creme fraiche, return to heat and heat until slightly thickened. Stir in dill. Enjoy, Sheryl From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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