1/4 stick butter
2 lb. (4 c.) carrots, julienned
1 tsp. dried dill weed
1/2 c. chicken broth
1 tsp. sugar
2 tbsp. sour cream

Melt butter in heavy large saucepan over low heat. Add carrots and dill and cook for 5 minutes. Stir in chicken broth and sugar and cook until carrots are crisp-tender. Transfer carrots to serving dish using a slotted spoon. Keep warm. Boil broth mixture over high heat until reduced to several tablespoons. Pour over carrots. Gently blend in sour cream and serve immediately.