Ingredients for Julienned Carrots N Onion
- 1/4 cup cold water
- 6 large carrots, julienned
- 1 large onion, thinly sliced
- 1 tablespoon butter
- 1 teaspoon sugar
- 1 1/2 cups chicken bouillon
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
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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.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
24g
Fat
24g
Carbs
3g
