Ingredients:

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

Method:

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