Julienned Carrots 'N' Onion Recipe

5 1 2
Julienned Carrots 'N' Onion Recipe
Julienned Carrots 'N' Onion Recipe photo by Taste of Home
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Julienned Carrots 'N' Onion Recipe

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5 1 2
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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. Yield: 2 servings.
Originally published as Julienned Carrots 'N' Onion in Quick Cooking November/December 2004, p52

Nutritional Facts

3/4 cup: 122 calories, 8g fat (5g saturated fat), 21mg cholesterol, 205mg sodium, 13g carbohydrate (8g sugars, 3g fiber), 1g protein.

  • 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
  1. 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.
  2. 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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Orbs User ID: 7287623 265453
Reviewed May. 2, 2017

"I cut the recipe down to serve one person. Delicious. Thank you, Shirley, for sharing this recipe."

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