Broccoli and Carrots

1 pound (1-inch diagonally cut) carrots (about 3 cups)
1 (12-ounce) bag broccoli florets (about 6 cups)
1 Tablespoon cooking liquid (broth, water, etc.)
1/4 cup finely chopped shallots
1/2 cup low sodium vegetable broth
1/2 teaspoon Mrs. Dash Table Blend
1/4 teaspoon freshly ground black pepper

Place carrots in a large saucepan of boiling water; cook 3
minutes. Remove with a slotted spoon. Plunge into ice water, and
drain. Place broccoli in boiling water; cook 2 minutes. Drain
and plunge into ice water; drain.

Heat cooking liquid in a 12-inch skillet over medium-high heat.
Add the shallots; saut 2 minutes or until tender. Reduce heat to
medium. Add carrots, broccoli, broth, Mrs. Dash, and pepper;
cover and cook 6 minutes or until carrots and broccoli are
crisp-tender.

Serve immediately.

Yield: 12 servings (serving size: 1/2 cup)

NOTE: Blanch the vegetables a day ahead to ease preparation.