Guest guest Posted April 21, 2002 Report Share Posted April 21, 2002 * Exported from MasterCook * Carrots in Wine Sauce Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Crockery Kitchen Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 medium carrots -- cut into small sticks 1/2 cup vegetable broth 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 crockpot. Combine bouillon, wine, dill, onion, garlic salt, and lemon juice. Pour over carrots. Cover; cook on high 2-3 hours. Dissolve cornstarch in water. Stir into carrot mixture. Cook on high 10 minutes or until slightly thickened. Source: " http://www.crockerykitchen.com " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 60 Calories; trace Fat (6.4% calories from fat); 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 192mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2002 Report Share Posted April 21, 2002 We don't use any wine, do you have any good ideas about what would be a good exchange or replacement for the dry white wine in this recipe? Bonnie - greenlee Saturday, April 20, 2002 11:15 PM Carrots in Wine Sauce * Exported from MasterCook * Carrots in Wine SauceRecipe By :Serving Size : 8 Preparation Time :0:00Categories : Crockery Kitchen Vegetables Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 medium carrots -- cut into small sticks 1/2 cup vegetable broth 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 waterPlace carrots in crockpot. Combine bouillon, wine, dill, onion, garlic salt, and lemon juice. Pour over carrots. Cover; cook on high 2-3 hours. Dissolve cornstarch in water. Stir into carrot mixture. Cook on high 10 minutes or until slightly thickened.Source: "http://www.crockerykitchen.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 60 Calories; trace Fat (6.4% calories from fat); 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 192mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2002 Report Share Posted April 21, 2002 Please forgive me for being dense, but what on earth is the point of carrots in wine sauce without wine? If I wanted to make something without wine, I'd find a new recipe. Sandra - We don't use any wine, do you have any good ideas about what would be a good exchange or replacement for the dry white wine in this recipe? Bonnie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2002 Report Share Posted April 21, 2002 it'd probably just end up being carrots in sauce, (instead of wine sauce)but i'm sure you could just use veggie broth for the wine cherrie bonnie wrote: > >We don't use any wine, do you have any good ideas about what would be a >good exchange or replacement for the dry white wine in this recipe? > >Bonnie > - > greenlee > > Saturday, April 20, 2002 11:15 PM > Carrots in Wine Sauce > > > > * Exported from MasterCook * > > Carrots in Wine Sauce > > Recipe By : > Serving Size : 8 Preparation Time :0:00 > Categories : Crockery Kitchen Vegetables > > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 8 medium carrots -- cut into small sticks > 1/2 cup vegetable broth > 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 crockpot. Combine bouillon, wine, dill, onion, garlic >salt, and lemon juice. Pour over carrots. Cover; cook on high 2-3 hours. >Dissolve cornstarch in water. Stir into carrot mixture. Cook on high 10 >minutes or until slightly thickened. > > Source: > " http://www.crockerykitchen.com " > > - - - - - - - - - - - - - - - - - - >- > > Per Serving (excluding unknown items): 60 Calories; trace Fat (6.4% >calories from fat); 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; trace >Cholesterol; 192mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 >Fruit; 0 Fat; 0 Other Carbohydrates. > > > Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 > > > > > Quote Link to comment Share on other sites More sharing options...
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