Carrots In Dilled Wine Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Crockpot, Vegetables | 6 | Servings | |
INGREDIENTS
| 8 | Carrots, cut into sm. sticks | |
| 1/2 | c | Chicken bouillon |
| 1/2 | c | Dry white wine |
| 1/2 | t | Dried dill weed |
| 2 | t | Minced onions |
| 1/4 | t | Garlic salt |
| 1 | T | Lemon juice |
| 2 | T | Cornstarch |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 29
Calories From Fat: <1
Total Fat: <1g
Cholesterol: <1mg
Sodium: 246mg
Potassium: 23.1mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: <1g
Protein: <1g