Yield: 6 Servings
Measure | 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 |
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