Julienned Carrots 'N' Onion
Description
A quick and refreshing side dish made by tossing thinly sliced carrots and onions in a light vinaigrette—great as a salad topping or bright vegetable accompaniment.
Ingredients
- 1/3 cup water
- 2 medium carrots, julienned 1/2 medium onion, sliced
- 4 teaspoons butter
- 1 teaspoon sugar
- 1/4 teaspoon chicken bouillon granules
- 1 teaspoon cornstarch 1 tablespoon cold water
Directions
- In a saucepan, bring water to a boil Add the carrots, onion, butter, sugar and bouillon. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender.
- Combine cornstarch and cold water until smooth; stir into carrot mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
