Glazed Snow Peas & Carrots
Source of Recipe
Aunt Saunny
Vegetables cooked alone or in combination with others will have more
taste appeal when cooked in Swanson Broth.
Prep/Cook Time: 25 min
4 tsp. cornstarch
1 can (14 oz.) Swanson Vegetable Broth
4 medium carrots, sliced
1 medium onion, chopped
3/4 lb. snow peas
1 tsp. lemon juice
MIX cornstarch and 1 cup broth.HEAT remaining broth in skillet to a boil. Add carrots and onion. Cover.COOK on low heat 5 min. or until carrots are tender-crisp. Add snow peas. Cook 2 min.ADD cornstarch mixture. Cook and stir until mixture boils and thickens. Stir in lemon juice.Makes 8 servings.
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