Recipe of the Week: Carrots in Dilled Wine Sauce, by J.R.


  • 8 medium carrots, cut into small sticks
  • ½ cup chicken bouillon
  • ½ cup dry white wine
  • ½ tsp dried dill weed
  • 2 tsp instant minced onion
  • ¼ tsp garlic salt
  • 1 Tbsp lemon juice
  • 2 Tbsp cornstarch
  • 2 Tbsp cold water


  1. Place carrots in a slow-cooking pot.
  2. Combine bouillon, wine, dill, onion, garlic salt, and lemon juice; then pour over the carrots.
  3. Cover and cook on high 2 to 3 hours.
  4. Dissolve cornstarch in water, then stir into the carrot mixture.
  5. Cook on high for 10 minutes or until slightly thickened.

Makes 6 servings.

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