Golden Carrots
- 2 pounds carrots
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1/2 cup water
- 1 teaspoon lemon juice
- 2 tablespoons butter
Wash and scrap carrots; cut in julienne; cook until tender in small amount of water. Mix cornstarch, salt and water and cook 12 to 15 minutes; add lemon juice and butter. Pour hot sauce over drained carrots and mix lightly with a fork. Serve at once.
Submitted by Jun 9, 2009
8 min
15 min
23 min