| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Crockpot, Vegetables | 6 | Servings | |
INGREDIENTS
| 8 | md | Carrots; cut into sm. sticks |
| 1/2 | c | Chicken bouillon |
| 1/2 | c | Dry white wine |
| 1/2 | ts | Dried dill weed |
| 2 | ts | Minced onions |
| 1/4 | ts | Garlic salt |
| 1 | tb | Lemon juice |
| 2 | tb | Cornstarch |
| 2 | tb | Cold water |
INSTRUCTIONS
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@gj.net> on Nov 17, 1997
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