2 cups wet potato salad dressing
2 1/2 cups water
1/2 cup dry white wine
1 1/2 teaspoons almond extract
1 tablespoon chicken bouillon granules
1 1/2 teaspoons salt, or to taste
2 teaspoons crushed paprika
1 teaspoon crushed black pepper
2 pounds carrots, finely chopped
4 bay leaves
salt and pepper to taste
Preheat oven to 425 degrees F (220 degrees C).
Mix potato salad dressing, water, wine, almond extract paste and bouillon granules. Place carrots, bay leaves, salt and pepper on a medium baking sheet.
Bake 5 minutes in the preheated oven, or until knife inserted into center comes out clean.