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Great dish with turkey or prime-rib roast. You'll need:
12 - 16 oz. bag baby carrots
1 cup halved, sliced onions
1 clove garlic, minced
1/4 cup olive oil
1 tblsp flour
1 can cream of celery soup
1 cup milk
1 tblsp fresh dill weed chopped (OR dry)
1 tsp sugar
salt, pepper and allspice to taste
Wash carrots and pat dry. Saute carrots with onion and garlic in oil for 5 minutes; sprinkle with flour and mix well. Stir in soup and milk; add dill, sugar, salt, pepper and allspice. Simmer until carrots are tender, about 30 minutes.
Serves 6-8 people.