From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
In a saucepan, cover carrots with water and add salt. Bring to a boil and cook 10 minutes or until tender. Drain carrots and return to saucepan. Add remaining ingredients and heat until liquid is partially reduced. Discard garlic and serve immediately.
SERVES: 6 - 8
- 8 carrots, peeled and sliced
- 1 teaspoon salt
- 1/4 cup chopped onion
- 1/2 garlic clove
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup undiluted consomme
- 1/4 cup dry white wine
TO PREPARE:
In a saucepan, cover carrots with water and add salt. Bring to a boil and cook 10 minutes or until tender. Drain carrots and return to saucepan. Add remaining ingredients and heat until liquid is partially reduced. Discard garlic and serve immediately.
SERVES: 6 - 8
