2 lb. carrots, scraped and cut 1/4 inch thick
3 stalks celery, including leaves, diced
1/2 lg. onion, diced
3/4 c. dry white wine
1/3 c. sugar
1/4 c. butter
1/2 tsp. dill weed

Combine all ingredients and cook, covered, over low heat until tender. Serves 4 to 6.