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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