Carrots in Almond Sauce Recipe

3.5 1 4
Carrots in Almond Sauce Recipe
Carrots in Almond Sauce Recipe photo by Taste of Home
Publisher Photo

Carrots in Almond Sauce Recipe

Read Reviews
3.5 1 4
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound carrots, julienned
  • 1/2 cup thinly sliced green onions
  • 1/4 cup butter or margarine
  • 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.
Originally published as Carrots in Almond Sauce in Taste of Home October/November 2000, p25

Nutritional Facts

3/4 cup: 127 calories, 10g fat (5g saturated fat), 20mg cholesterol, 175mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 2g protein.

  • 1 pound carrots, julienned
  • 1/2 cup thinly sliced green onions
  • 1/4 cup butter or margarine
  • 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
  1. 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

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JanetteReinhart User ID: 5327055 63464
Reviewed Feb. 4, 2012

"This is a great way to use leftover carrot sticks"

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