carrots in dilled wine sauce

Categories
Crockpot
Vegetables
Yield
6 Servings
MeasureIngredient
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

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