2 c. carrot strips (2 x 1/2 inch)
1 1/2 c. water
1/2 tsp. salt
1 lb. broccoli, cut in 2 inch pieces (3 c.)
1/3 c. butter
2 tsp. dry mustard
1 tsp. dill weed
1 tsp. instant chopped onion or 1 tbsp. chopped fresh onion
1/2 tsp. salt
1/4 tsp. ground pepper

In heavy 10 inch skillet combine carrots, water and salt. Bring to boil; cook covered over medium heat for 5 minutes. Add broccoli stalks and cook 5 minutes more. Add broccoli flowers and continue cooking until tender (5 to 8 minutes). Drain well. Add remaining ingredients, toss; heat through. Yield - 2 to 3 cups.