From Shirley Saeger, this slightly sweet combination of glazed carrots and sliced onion makes a tasty change of pace. "It's popular everytime I serve it," she notes from her kitchen in Wisconsin Rapids, Wisconsin.
- 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
- 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. Yield: 2 servings.
Originally published as Julienned Carrots 'N' Onion in Quick Cooking November/December 2004, p52
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