4 carrots
1 tablespoon butter
1 cup beer
1/4 teaspoon salt
1 teaspoon sugar
1 teaspoon dried dill weed

Julienne the carrots. Saute in butter until lightly browned. Stir in the beer and dill weed. Cover and cook slowly until tender (about 15 minutes).

Season with salt and sugar, and cook for just a few minutes more.