- 2/3 cup vegetable broth, divided
- 1/2 cup sliced carrots
- 2 tablespoons chopped onion
- 1 cup fresh snow peas
- 1 teaspoon cornstarch
- 1/4 teaspoon lemon juice
- In a small saucepan, bring 1/3 cup broth, carrots and onion to a boil. Reduce heat; cover and simmer for 4 minutes. Add peas; cook 2 minutes longer.
- In a small bowl, whisk the cornstarch, lemon juice and remaining broth until smooth. Add to vegetables. Bring to a boil over medium heat; cook and stir for 3-4 minutes or until thickened. Yield: 2 servings.
Originally published as Glazed Snow Peas and Carrots in Cooking for 2 Fall 2007, p48
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