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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Here's an easy way to add elegance & flavor to a plain vegetable. The combination of carrots & nuts is delightful. - Carol Anderson Ingredients:
1 lb carrot (julienned) |
1/2 cup green onion (thinly sliced) |
1/4 cup butter |
1 teaspoon cornstarch |
1/2 cup water |
1/2 teaspoon chicken bouillon granule |
1/2 teaspoon dill weed |
1/8 teaspoon pepper |
1/4 cup almonds (toasted) |
Directions:
1. In a saucepan, cook carrots in a small amount of water until crisp-tender; drain.
2. Transfer to a serving bowl & keep warm; in the same pan, saute onions in butter until tender.
3. Combine cornstarch & water until smooth; stir into onions.
4. Add bouillon, dill & pepper; bring to a boil over med heat.
5. Cook & stir for 1 min or until thickened & bubbly; stir in almonds.
6. Pour over carrots; stir to coat.
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