Carrots in Almond Sauce

Name: Carrots in Almond Sauce
Prep time: 25 min
Total time: 25 min
Yield: 6 servings.
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

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

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.

Nutrition Facts

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

Reviews

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Average Rating:

Graciela2014

Nov 23, 2017

This is our favorite dish for Thanksgiving. We love it!
JanetteReinhart

Feb 4, 2012

This is a great way to use leftover carrot sticks