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Carrots in Beer and Dill

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Carrots in Beer and Dill


1 lb. carrots, peeled and cut into small sticks

1 tablespoon butter (no substitute)

1/4 teaspoon salt

1 teaspoon sugar

1/2 teaspoon dill weed

1/2 bottle beer


Sauté carrots in the butter until barely brown. Add beer and dill;

cook slowly for 15 minutes. Carrots should be crisp/tender

Add salt and sugar and continue to cook for another 3 minutes. Serve

hot. serves 4.

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