Ingredients

1 (16-ounce) package fresh or frozen baby carrots

1 Tablespoon lemon juice

1 teaspoon cornstarch

1/3 cup water

1 teaspoon dried dillweed

1 teaspoon margarine

1/4 teaspoon grated lemon rind

1/8 teaspoon salt

Dash of pepper

Preparation

  1. Cook carrots according to package directions, omitting salt. Drain and set aside.

  2. Combine juice and cornstarch in a medium saucepan; stir until smooth. Gradually add water; cook over medium heat, stirring constantly, 1 minute or until thickened. Remove from heat; stir in dried dillweed and next 4 ingredients. Add carrots, and toss gently. Transfer to a serving bowl. Garnish with dill sprigs, if desired.