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

In heavy skillet combine carrots, water and salt. Bring to a boil. Cook, covered over medium heat for 5 minutes. Add broccoli stalks; cook 5 minutes more. Add broccoli flowers; continue cooking until all vegetables are tender, 5 to 8 minutes. Drain. Add remaining ingredients; toss; heat through. Serves 4 (1/2 cup) servings.