Carrots a la Champagne

Clean and scrape carrots. Slice into thin rounds. Melt the butter in a saucepan.

Saute carrots until they just begin to brown. Add the beef broth and champagne. Cover and cook over medium heat until just tender but still firm.

Remove the cover, turn up the heat to high, and cook until most of the liquid is cooked away. Remove from the heat. Add the lemon juice and dill. Toss well and serve. Garnish with thin slices of lemon and sprigs of fresh dill weed.

*Source: Clarion Ledger - Jackson, Ms