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2 lbs. carrots, peeled and cut into 1/4 inch slices 3/4 c. dry white wine 1/2 stick butter 3 stalks celery and leaves, diced 1/2 lg. onion, chopped 1/3 c. sugar 1/2 tsp. dill weed Combine all ingredients and simmer over low heat until carrots are tender Serves 6-8. | |
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recipe reviews #171666
Deborah Cavalcante (North Carolina) says:
I have been looking for this recipe for years. My aunt and I used to make it for all special occasions back in the late 60's early 70's. I have been trying and trying to find this. Can't wait to make it again for my family.
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