2 lbs. carrots, peeled and sliced
3 stalks celery, chopped (including leaves)
1/2 tbsp. dill
1/4 c. butter
1/2 lg. onion, chopped
1/3 c. sugar or less
3/4 c. white wine or sherry

Combine all ingredients in a large saucepan. Cover and bring to a boil; simmer until the carrots are tender, about 15 minutes.