Guest guest Report post Posted December 8, 2009 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. Quote Share this post Link to post Share on other sites