Ingredients

• 3 med. carrots
• Boiling salted water
• 3 tbsp. butter
• 1/4 tsp. dried, crushed dill weed
• Salt and pepper
• 1/4 c. tequila

Preparation

• Peel carrots and cut in thin diagonal slices.
• Cook in boiling salted water 10 minutes; drain.
• Melt butter in large skillet or presentation pan.
• Add carrot slices. Saute 2 to 3 minutes, sprinkling with dill and salt and pepper.
• Add tequila; ignite. When flames die down, stir and serve.