4 large carrots, peeled
1 tablespoon butter
1 cup of beer
1/4 tsp. salt
1 teaspoon sugar
1 tsp. dill ( fresh )
Adjust all amounts if you make more carrots.

4 large carrots, peeled 1 tablespoon butter 1 cup of beer 1/4 tsp salt 1 teaspoon sugar 1 tsp dill ( fresh )

Cut the carrot into small sticks ( slanted works best )
Saute in butter uncovered over medium heat until they are barely browned
Add the beer and dill and cover. Cook slowly until the carrots are tender, stirring often about 15 minutes. Add salt and sugar and continue to cook, uncovered for about 3 more minutes. Serves 4.