Categories: Vegetables 
      Yield: 1 servings 
  
      1 lb Carrots, cut into 1/2 inch s        2 ts Sugar 
    3/4 c  Creme fraiche                     1/2 c  White wine 
    1/4 c  Dill, chopped                            Salt and pepper, to taste 
  
  Simmer carrots in water until al dente'. Drain and saute' in butter and 
  sugar for about 2 minutes. Add salt, pepper, wine and bring to a boil. 
  Remove from heat and stir in creme fraiche, return to heat and heat until 
  slightly thickened. Stir in dill. Enjoy, Sheryl