2 tbsp. butter
2 lb. carrots, cut in julienne strips
1 tsp. dry dill
1/2 c. chicken broth (or 4 cubes in 1/2 c. water)
1 tsp. sugar
2 tbsp. sour cream

Melt butter, add carrots and dill; cook about 5 minutes. Add broth and sugar. Cook until crisp tender. Transfer carrots to dish. Add sour cream. Pour over carrots.