Ingredients for Julienned Carrots N Onion
- Water
- 2 cups julienned carrots (about 2 large carrots)
- 1 medium onion, thinly sliced
- 2 tablespoons butter
- 1 teaspoon sugar
- Chicken Bouillon Granule
- 1 tablespoon cornstarch
- Cold Water
How to Make Julienned Carrots N Onion
- In a medium saucepan, melt butter over medium heat. Add sliced onions and cook until softened, about 3-5 minutes.
- Add julienned carrots, sugar, salt, and pepper. Stir to combine and cook for another 2 minutes.
- Pour in the bouillon. Bring to a boil, then reduce heat to low, cover, and simmer for 4-6 minutes, or until carrots are crisp-tender.
- In a small bowl, whisk together cornstarch and cold water until smooth, creating a slurry.
- Slowly whisk the cornstarch slurry into the simmering carrot and onion mixture.
- Increase heat to medium-low and cook, stirring constantly, for 2-3 minutes, or until the sauce has thickened to your desired consistency.
- Remove from heat and serve immediately as a delicious side dish.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
24g
Fat
24g
Carbs
3g
