Lemon-Dill Carrots

8 medium carrot(s), scraped and diagonally sliced
1 tsp cornstarch
1 Tbsp fresh lemon juice
1/3 cup(s) water
2 tsp light butter
1 tsp fresh dill, chopped
1/4 tsp lemon zest
1/4 tsp table salt

Arrange carrot in a vegetable steamer over boiling water. Cover; steam 2 to 3 minutes or until crisp-tender. Transfer carrot to a serving bowl, and keep warm.

Combine cornstarch and lemon juice in a small saucepan, stirring until smooth. Add water; cook over medium heat, stirring constantly, until thick.

Stir in butter and next 3 ingredients. Cook, stirring constantly, until butter melts.

To serve, pour lemon juice mixture over carrot, and toss gently.

Yield: 4 servings (serving size: 1 cup).