From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


  • 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


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

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