Carrots In Wine - cooking recipe

Ingredients

8 carrots, cut into sticks
1/2 c. chicken bouillon
1/2 c. dry white wine
1/2 tsp. dill weed
2 tsp. minced onion
1/4 tsp. garlic salt
1 Tbsp. lemon juice
2 Tbsp. cornstarch
2 Tbsp. cold water

Preparation

Boil carrots until tender.
Drain.
Combine bouillon, wine, dill, onion, garlic salt and lemon juice.
Pour over carrots and simmer 20 minutes.
Dissolve cornstarch in water; stir into carrot mixture.
Cook until slightly thickened.