Glazed Snow Peas and Carrots

Two colorful vegetables are dressed up with a tangy lemon sauce. This dish is company-special but everyday-easy.

Directions

Stir the cornstarch, 1/2 cup broth and lemon juice in a small bowl until the mixture is smooth.

Stir the remaining broth, carrots and onion in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender.  Stir in the snow peas and cook for 2 minutes.

Stir the cornstarch mixture in the skillet.  Cook and stir until the mixture boils and thickens.

Ingredients

4 teaspoons cornstarch
1.75 cups Swanson® Chicken Broth
1 teaspoon lemon juice
4 medium carrot, sliced (about 2 cups)
1 medium onion, coarsely chopped (about 1/2 cup)
8 ounces snow peas(about 2 cups)

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