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
Recommended: 40 Ways to Love Roasted Veggies
- 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
- 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.
Originally published as Carrots in Almond Sauce in Taste of Home October/November 2000, p25
Reviews for Carrots in Almond Sauce
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 4, 2012
"This is a great way to use leftover carrot sticks"