Prep 5 mins
Cook 30 mins
Wonderfully aromatic and tasty, this makes a nice change from ordinary carrots!
- 1 lb carrot, julienned
- 1⁄2 cup thinly-sliced green onion
- 1⁄4 cup butter
- 1 1⁄4 teaspoons cornstarch
- 1⁄2 cup water
- 3 tablespoons sherry wine
- 1⁄2 teaspoon chicken bouillon granule
- 1⁄4 teaspoon ground coriander
- 1⁄2 teaspoon dried sweet basil leaves or 1 teaspoon fresh sweet basil, minced
- 1⁄8 teaspoon pepper
- 1⁄3 cup toasted sliced almonds
- 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.
I made this for a get-together of my crafts club and we all loved it! I'll definitely make it again. Thanks for posting the recipe.
Such a unique and tasty way to serve carrots. There were wonderful for Thanksgiving and will be appearing again at Chirstmas time!
Fantasic! This was a reprieve from simply buttered, boring carrots. As a vegetarian, I was impressed at how well the veggie flavor was preserved and enhanced by the sauce, rather than masking it. I tried this on my carnivorous parents and they haven't stopped raving about this recipe! I'm going to remember to make this @ every Thanksgiving or any chance I get!