4 med. carrots
1 tbsp. butter
1/2 c. beer
Sprinkling of dill weed

Clean and peel carrots. Cut into match sticks, about 3 inches long. Saute in butter over medium heat for 2 to 3 minutes. Add beer and sprinkle with dill weed. Cover. Simmer until golden brown and tender, about 15 to 20 minutes. Serves 4.