Carrots in Wine Sauce
8 medium carrots, scraped and sliced
water
1 teaspoon of salt
1/4 cup of minced onion
1/2 clove garlic
1 tablespoon of butter
1 tablespoon of flour
1/4 cup of dry table wine
salt and pepper
1/2 cup of undiluted canned consommé
Steam carrots 10 minutes in small amount of water and salt. Drain. Sauté
onions and garlic in melted butter until golden brown. discard garlic.
Stir flour into sautéed onions, then gradually stir in consommé and
wine. Cook, stirring constantly until thickened. Add cooked carrots to
the sauce. Cover and reheat until bubbly. Season to taste with salt and
pepper. Serves 6 |
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