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Carrots In Dilled Wine Sauce


Course : Carrots
Serves: 6
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Ingredients:


8 medium carrots -- cut into small sticks

1/2 cup chicken bouillon

1/2 cup dry white wine

1/2 teaspoon dried dill weed

2 teaspoons minced onions

1/4 teaspoon garlic salt

1 tablespoon lemon juice

2 tablespoons cornstarch

2 tablespoons cold water
 

Preparation / 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.

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