Recipes of the Month | Tips | On-line Cookbook

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Lemon Glazed Snow Peas & Carrots

4 tsp cornstarch
1 can vegetable broth
4 medium carrots, sliced (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
3/4 lb snow peas (about 4 cups)
1 tsp Lemon Zesto
1 tsp lemon juice (bottled is fine)

In cup mix cornstarch and 1 cup broth until smooth. Set aside. In medium skillet over high heat, heat remaining broth to a boil. Add carrots and onion.

Reduce heat to medium. Cover and cook 5 minutes or until carrots are tender-crisp.

Add snow peas. Cook 2 minutes.

Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Stir in Lemon Zesto and lemon juice.