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Carrots in Almond Sauce
1 pound carrots, Julienned or thinly sliced
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
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, sauté 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.
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