Carrots in Almond Sauce Recipe

Carrots in Almond Sauce Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Here's an easy way to add elegance and flavor to a plain vegetable. The combination of tender carrots and crunchy nuts is different and delightful. Plus, the touch of dill lends just the right "zip". -Carol Anderson, Salt Lake City, Utah

This recipe is:

Contest Winning

Quick

[X]

Rate Carrots in Almond Sauce Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Carrots in Almond Sauce Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

25 25

Ingredients

1 pound carrots, julienned
1/2 cup thinly sliced green onions
1/4 cup butter
1 teaspoon cornstarch
1/2 cup water
1/2 teaspoon chicken bouillon granules
1/2 teaspoon dill weed
1/8 teaspoon pepper
1/4 cup sliced almonds, toasted

Directions

In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Transfer to a serving bowl and keep warm.
In the same pan, saute onions in butter until tender. Combine cornstarch and water until smooth; stir into onions. Add bouillon, dill and pepper. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened and bubbly. Stir in almonds. Pour over carrots; stir to coat. Yield: 6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 127 calories, 10 g fat (5 g saturated fat), 20 mg cholesterol, 175 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Carrots in Almond Sauce in Taste of Home October/November 2000, p25