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  • 6servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 mediums Carrots; cut into sm. sticks

  2. 1/2 cup Chicken bouillon

  3. 1/2 cup Dry white wine

  4. 1/2 teaspoon Dried dill weed

  5. 2 teaspoons Minced onions

  6. 1/4 teaspoon Garlic salt

  7. 1 tablespoon Lemon juice

  8. 2 tablespoons Cornstarch

  9. 2 tablespoons Cold water

Instructions Jump to Ingredients ↑

  1. 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 on Nov 17, 1997

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