Vegetable Cream Sauce
- In small covered saucepan cook carrot and onion in small amount of boiling water about 3 minutes or until crisp-tender. Drain well. In small bowl stir together milk, cornstarch, dill, and bouillon granules. Stir into vegetables in saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Makes about 3/4 cup sauce.