"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 pound frozen baby carrots 2 cups water 1/4 cup cornstarch 1/4 cup lemon juice Butter 1/2 teaspoon vanilla flavoring
Cook carrots in water for about 20 minutes. In a bowl, mix a little cold water with cornstarch. Add to carrots and water; cook for 15 minutes or until tender. Add lemon juice and butter. When cooking is complete add vanilla flavoring.
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