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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.32 Kcal (579 kJ) | ||
| Calories from fat | 97.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.89g | 17% | |
|---|---|---|---|
| Cholesterol | 20.36mg | 7% | |
| Sodium | 95.47mg | 4% | |
| Potassium | 294.66mg | 6% | |
| Total Carbs | 9.53g | 3% | |
| Sugars | 4.41g | 18% | |
| Dietary Fiber | 3.01g | 12% | |
| Protein | 2.21g | 4% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 0.2mg | 1% | |
| Calcium | 47.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 117.79 Kcal (493 kJ) | ||
| Calories from fat | 83.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.27g | 17% | |
|---|---|---|---|
| Cholesterol | 17.34mg | 7% | |
| Sodium | 81.31mg | 4% | |
| Potassium | 250.93mg | 6% | |
| Total Carbs | 8.11g | 3% | |
| Sugars | 3.75g | 18% | |
| Dietary Fiber | 2.56g | 12% | |
| Protein | 1.88g | 4% | |
| Vitamin C | 4.5mg | 9% | |
| Vitamin A | 0.7mg | 28% | |
| Iron | 0.2mg | 1% | |
| Calcium | 40.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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