Yield 8 people Number Of Ingredients 5 Steps:
melt butter in a large pan on med high heat and saute the carrots until slightly browned. add one bottle of beer and the dill and toss and let reduce till almost no liquid is left. then add the second bottle of beer and the sugar and let reduce till the amount of liquid is a thicker glaze. salt and pepper to taste.
Time 15m Yield 3-4 servings. Number Of Ingredients 8 Steps:
In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Add remaining ingredients. Cook over low heat for 1 to 2 minutes or until hot.
Time 15m Yield 5 servings. Number Of Ingredients 4 Steps:
Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.
Time 17m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Melt butter in medium-size saucepan; add carrots, lager, and parsley flakes. Bring to a soft boil; reduce heat and cook until fork-tender, stirring frequently. Stir in salt, pepper, and sugar. Heat through and serve hot.
Yield Makes 4 servings Number Of Ingredients 5 Steps:
In a roasting pan, toss carrots with enough olive oil to coat. Top with butter, kosher salt, and pepper. Roast in a 425°F oven to desired tenderness, then turn the broiler to high and cook carrots until lightly browned. Sprinkle fresh dill over carrots.
Time 40m Yield 6 Number Of Ingredients 6 Steps:
In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.
More about “carrots with beer and dill recipes”
Time 20m Yield 4 Number Of Ingredients 6 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.
