| | Carrots in Dilled Wine Sauce
8 medium carrots, peeled and cut into small sticks
1/2 cup of chicken broth
1/2 cup of dry white wine
1 teaspoon of dried dill weed
3 tablespoons of finely chopped shallots
1/2 teaspoon of salt
1 tablespoon of fresh lemon juice
2 tablespoons of cornstarch
2 tablespoons of water
Place carrots in a slow cooker. Combine broth, wine, dill weed, shallots, salt and lemon juice in a small bowl. Pour mixture over carrots. Cover and cook on HIGH 2 to 2 1/2 hours or until carrots are tender. In a small bowl, dissolve cornstarch in water, stir into carrot mixture. Cover and cook on HIGH 10 to 15 minutes or until slightly thickened. Makes 6 to 8 servings |
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