Snap Peas and Baby Carrots in Carrot Butter

• 2 tsp. corn oil or canola oil
• 1/2 cup finely chopped onion
• 1/2 cup low-sodium vegetable broth
• 2 tsp. cornstarch
• 2 Tbs. carrot puree or baby food
• 8 oz. baby carrots, cut into 3-inch pieces (2 cups)
• 3 cups sugar snap peas, trimmed

1. Heat oil in saucepan over medium-low heat.
2. Add onion, and saute 5 minutes, or until soft.
3. Whisk together broth and cornstarch in bowl.
4. Add to onion, and bring to a simmer.
5. Whisk in carrot puree, and season with salt and pepper.
6. Heat sauce until just warm.
7. Steam carrots 1 minute in steamer basket.
8. Add sugar snap peas, and steam 3 minutes more, or until both carrots and peas are crisp-tender.
9. Transfer to clean kitchen towel, and blot extra moisture.
10. Toss vegetables with sauce.

corn oil, onion, vegetable broth, cornstarch, carrot puree, baby carrots, sugar snap peas

Taken from www.vegetariantimes.com/recipe/snap-peas-and-baby-carrots-in-carrot-butter/ (may not work)