4 lg. carrots
1 tbsp. butter
1 c. beer
1/4 tsp. salt
1 tsp. sugar
1 tsp. dill

Cut carrots into small sticks and saute in butter, uncovered, over medium heat until they are barely browned. Add beer and dill and cover. Cook slowly until tender, stirring often, for about 15 minutes. Add salt and sugar and continue to cook, uncovered, for about 3 minutes more.