Carrots in Dilled Wine Sauce

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

1. Peel and cut carrots into strips.
2. Place them in the bottom of your slow cooker.
3. Combine in a small mixing bowl, bouillon, wine, dill, onion, garlic salt, and lemon juice.
4. Mix well and pour over carrot sticks.
5. Cover and cook on high for 2 to 3 hours or Low for 4 to 6 hours.
6. Before serving, dissolve cornstarch into water and mix well until cornstarch is dissolved.
7. Blend into carrot mixture.
8. Cook on high for 10 more minutes so juices will thicken.

carrots, chicken bouillon, white wine, dill weed, onions, garlic, lemon juice, cornstarch, cold water

Taken from www.food.com/recipe/carrots-in-dilled-wine-sauce-49616 (may not work)