Carrots in dilled wine sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | mediums | Carrots; cut into sm. sticks |
| ½ | cup | Chicken bouillon |
| ½ | cup | Dry white wine |
| ½ | teaspoon | Dried dill weed |
| 2 | teaspoons | Minced onions |
| ¼ | teaspoon | Garlic salt |
| 1 | tablespoon | Lemon juice |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Cold water |
Directions
Place carrots in slow-cooking pot. Combine bouillon, wine, dill, onion, garlic salt, and lemon juice. Pour over carrots. Cover and cook on high 2 to 3 hours. Dissolve cornstarch in water. Stir into carrot mixture. Cook on high 10 minutes or until slightly thickened.
Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland <kirkland@...> on Nov 17, 1997
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