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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:
The reviewer gave this recipe 1 stars. This recipe average a 3 star rating.
Read Reviews (1)
PREP TIME  15 Min
READY IN  15 Min

SERVINGS

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Servings
 

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

  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.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 31, 2007 by CHELS
A quick and easy side dish. I left out the sugar and cooked the vegetables with some salt beef... MORE


 
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