1 lb. carrots, pared & sliced into 1 1/2 inch slices
1 tsp. salt
1 ground onion, peeled

Pare and slice carrots into 1 1/2 inch slices. Boil water with 1 teaspoon salt and add carrots and 1 ground onion, peeled. Reduce heat, simmer 20 to 25 minutes. Drain well.

GLAZE:

1/4 c. brown sugar
1 tsp. cornstarch
2 tbsp. butter
1/8 tsp. nutmeg
1/2 tbsp. lemon juice

Combine brown sugar and cornstarch. Gradually add butter, nutmeg and lemon juice. Bring to a boil, stirring constantly. Boil 5 minutes, stirring constantly until thick and translucent. Add vegetables, cook a few minutes, turning gently.