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Julienned Carrots 'N' Onion
SUBMITTED BY:
Shirley Saeger
"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."
RECIPE RATING:
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PREP TIME
15 Min
READY IN
15 Min
SERVINGS
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Servings
US
METRIC
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
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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.
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REVIEWS
Reviewed on Jul. 31, 2007 by
CHELS
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Full Review
CHELS
Jul. 31, 2007
A quick and easy side dish. I left out the sugar and cooked the vegetables with some salt beef for flavour -it's a Newfoundland recipe that I use with most vegetables- before julienning. Good alongside steak.
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A quick and easy side dish. I left out the sugar and cooked the vegetables with some salt beef...
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Julienned Carrots 'N' Onion
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