Carrots In Champagne And Dill Recipes

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CARROTS IN CHAMPAGNE AND DILL



Carrots in Champagne and Dill image

Make and share this Carrots in Champagne and Dill recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons butter
1 lb carrot, peeled and thinly sliced
1/4 cup beef broth
1/2 cup champagne
1 tablespoon fresh lemon juice
1 teaspoon dried dill

Steps:

  • Melt the butter in a heavy saucepan.
  • Sauté the carrots for a few minutes over medium heat until they begin to brown.
  • Add the beef broth 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 and serve.

MAPLE DILL CARROTS



Maple Dill Carrots image

This recipe is number 1 on the request list when friends come for dinner. Melted butter, brown sugar, and dill complement the carrots while bringing out their natural flavor.

Provided by Laura Cotnoir

Categories     Side Dish     Vegetables     Carrots

Time 20m

Yield 4

Number Of Ingredients 6

3 cups peeled and sliced carrots
2 tablespoons butter
2 tablespoons brown sugar
1 ½ tablespoons chopped fresh dill
½ teaspoon salt
½ teaspoon black pepper

Steps:

  • Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.

Nutrition Facts : Calories 117.3 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 400.7 mg, Sugar 11.1 g

CHAMPAGNE HONEY CARROTS



Champagne Honey Carrots image

Make and share this Champagne Honey Carrots recipe from Food.com.

Provided by Lorianne1

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
3 tablespoons butter
1 shallot, minced
2 lbs baby carrots
1 cup dry champagne or 1 cup sparkling wine
2 tablespoons honey
1 sprig fresh thyme
1/8 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • Heat oil and butter in skillet over medium-high heat.
  • Add shallots and carrots; cook, stirring occasionally until carrots are just tender. 15 to 20 minutes.
  • Add champagne, honey, and thyme. Cook, stirring occasionally, until liquid reduces to one-fourth, 3-5 minutes.
  • Remove from heat, discard thyme.
  • Stir in salt and pepper.
  • Transfer to serving bowl and serve warm.
  • This recipe can be stored covered with plastic wrap for up to 2 days in refrigerator and reheated before serving.

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