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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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:
1. In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Transfer to a serving bowl and keep warm.
2. 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.
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