1 lb Carrots, cut into 1/2 inch s
3/4 c  Creme fraiche
1/4 c  Dill, chopped
2 ts Sugar
1/2 c  White wine
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