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


  • 8 medium carrots, cut into small sticks
  • 1/2 cup chicken bouillon
  • 1/2 cup dry white wine
  • 1/2 tsp dried dill weed
  • 2 tsp instant minced onion
  • 1/4 tsp garlic salt
  • 1 tbs lemon juice
  • 2 tbs cornstarch
  • 2 tbs cold water


  1. Place carrots in a Crock-Pot.
  2. Combine bouillon, wine, dill, onion, garlic salt, and lemon juice. Pour over carrots.
  3. Cover and cook on high 2 to 3 hours.
  4. Dissolve cornstarch in water. Stir into Carrot mixture.
  5. Cook on high 10 minutes or until slightly thickened.

Makes 6 servings.

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