Directions:
- Steam carrots until crisp-tender or to preferred doneness (between 10 to 20 minutes); transfer to a serving dish and keep warm.
- In a skillet, sauté the green onions in butter until tender.
- In a bowl, combine the cornstarch, water, and sherry and whisk until smooth, then stir into onions.
- Add the bouillon granules, coriander, basil, pepper, and almonds.
- Bring sauce to a boil over medium heat, stirring, and cook for 2 to 3 minutes or until thickened and bubbly.
- Pour the sauce over carrots in the serving dish, stirring gently to coat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.2 Kcal (930 kJ) | ||
| Calories from fat | 107.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.92g | 18% | |
|---|---|---|---|
| Cholesterol | 20.36mg | 7% | |
| Sodium | 95.94mg | 4% | |
| Potassium | 309.94mg | 7% | |
| Total Carbs | 13.74g | 5% | |
| Sugars | 4.51g | 18% | |
| Dietary Fiber | 3.23g | 13% | |
| Protein | 3.15g | 6% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 0.4mg | 2% | |
| Calcium | 53.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 175.05 Kcal (733 kJ) | ||
| Calories from fat | 84.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.39g | 18% | |
|---|---|---|---|
| Cholesterol | 16.04mg | 7% | |
| Sodium | 75.58mg | 4% | |
| Potassium | 244.17mg | 7% | |
| Total Carbs | 10.82g | 5% | |
| Sugars | 3.55g | 18% | |
| Dietary Fiber | 2.54g | 13% | |
| Protein | 2.49g | 6% | |
| Vitamin C | 4.3mg | 9% | |
| Vitamin A | 0.7mg | 28% | |
| Iron | 0.3mg | 2% | |
| Calcium | 41.9mg | 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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