<http://schema.org/recipeInstructions>
" In a large skillet over medium-high heat, heat the olive oil and butter. Saut\u00E9 the carrots just until they begin to brown, about 7 to 9 minutes. Add the stock and the champagne or cider. Cover and cook over medium heat until the carrots are almost tender but still firm, about 4 minutes. Remove the cover, turn the heat to high, and cook until most of the liquid has evaporated, 3 to 5 minutes. Add the sugar and toss gently to coat the carrots and help the sugar dissolve. Remove from the heat. Add the lemon juice and minced dill and toss well. Garnish with lemon slices and dill sprigs and serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a5532/glazed-baby-carrots-fresh-dill-recipe/>