Carrots in Almond Sauce

1 lb. Carrots, julienned               ½ tsp. Chicken Bouillon Granules

½ cup sliced Green Onions           ½ tsp. Dill Weed

¼ cup Butter                               1/8 tsp. Pepper

1 tsp. Cornstarch                         ¼ cup sliced Almonds, toasted

½ cup Water   

Cook carrots.  Transfer to serving bowl.  In a saucepan, sauté onions and butter.  Combine water and cornstarch; stir into onions and butter.  Add bouillon, dill and pepper.   Add sliced almonds.  Stir for one min.  Pour mixture on top of hot carrots and serve.                                         Serves 8


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