Carrots in Almond Sauce

"Here's an easy way to add elegance & flavor to a plain vegetable. The combination of carrots & nuts is delightful." -- Carol Anderson

• Ready In: 35 mins
• Serves: 6

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.