8 carrots, steamed
1/2 onion, chopped
1/2 clove garlic
1 tbsp. butter
1 tbsp. flour
1/2 can jellied consomme
1/4 c. white wine
Salt & pepper

Steam carrots in small amount of water. Saute onion and garlic in butter, cook until onion is tender, then discard garlic. Stir in flour and slowly add consomme and white wine. Stir and cook until thickened. Add carrots, cover and heat until bubbly. Season with salt and pepper. Serves 4.

Most of the time, I double the recipe and add Swiss or round steak, which I have browned, to the sauce and cook until the meat is tender then I add the carrots. It is an excellent gravy. I often serve over rice.