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Ingredientes
- 1 lb Carrot thinly sliced
- 2 Tbsp. Butter
- 1/4 c. Beef stock fresh or possibly canned
- 1/2 c. Champagne
- 1 Tbsp. Lemon juice fresh
- 1 tsp Dry dill weed (weed not seed)
Direcciones
- Heat the butter in a heavy saucepan. Saute/fry the carrots for a few min over medium heat till they begin to brown. Add in the beef stock and champagne and cover.
- Cook till barely tender but still a bit hard. Remove cover and place on high heat till the liquid is almost cooked away. Add in the lemon juice and dill weed and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 4 servings | |
| Calories 119 | |
| Calories from Fat 53 | 45% |
| Total Fat 6.04g | 8% |
| Saturated Fat 3.71g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 161mg | 7% |
| Potassium 367mg | 10% |
| Total Carbs 10.91g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 5.16g | 3% |
| Protein 1.25g | 2% |
