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Print this Recipe    Carrots Dill Wine

Carrots In Dilled Wine Sauce

8 medium carrots, cut into sm. sticks
1/2 cup chicken bouillon
1/2 cup dry white wine
1/2 teaspoon dried dill weed
2 teaspoons minced onions
1/4 teaspoon garlic salt
1 tablespoon lemon juice
2 tablespoons cornstarch
2 tablespoons cold water

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.

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