medium carrots, peeled and sliced
1/2 c. sliced celery
1/4 c. chopped onions
1 tbsp. butter
1/4 tsp. crushed leaf thyme
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. lemon juice

Cook carrots and celery in medium size saucepan in a small amount of water (lightly salted); bring to a boil, (cover) just until tender (about 5 minutes). Drain. Saute onion in butter in same pan over medium heat until tender. Stir in carrot mixture, thyme, salt, pepper, and lemon juice. Heat to serving temperature.