- 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.
Reviews forJulienned Carrots 'N' Onion
"I cut the recipe down to serve one person. Delicious. Thank you, Shirley, for sharing this recipe."