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Ingredients

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

Description

To Ensure That The "buttery" Sauce In This Dish Doesn't Get Watered Down, Dry The Vegetables Well After Steaming. A High-grade, Unrefined Corn Oil Is A Worthy Investment For This Recipe As It Gives The "butter" A Rich Flavor. This

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