Glazed radishes, carrots, and peas

10 servings

Ingredients

Quantity Ingredient
½ cup Butter or margarine
¼ cup Water
1 tablespoon Lemon juice
18 ounces Radishes
3 cans Carrots,small,whole(16 oz)
20 ounces Peas,frozen
1½ teaspoon Salt
¾ teaspoon Sugar
½ teaspoon Pepper

Directions

Drain cans of carrots.

1. In 6-quart saucepot over medium heat, heat butter or margarine, water, lemon juice, and radishes to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring often, or until radishes are tender.

2. Drain the carrots. Add carrots and remaining ingredients; cook 10 minutes, stirring occasionally, or until carrots and peas are heated through.

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