Title: THE RECIPE FILE
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Soups and Vegetables:
Carrots in Wine

from Atlanta Cooknotes


INGREDIENTS:
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 consommé
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 to 8



Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved.

Visit The Junior League of Atlanta web site to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Atlanta Cooknotes, are returned to the community.
 

   

 
 

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