From 2001 Taste of Home Annual Recipes
Yield: about 6 servings
Yield: about 6 servings
| 1 lb | carrots, julienned |
| ½ c | thinly sliced green onions |
| ¼ c | butter |
| 1 tsp | corn starch |
| ½ c | water |
| ½ tsp | chicken bouillon granules |
| ½ tsp | fresh dill weed |
| 1/8 tsp | pepper (I use white) |
| ¼ c | sliced almonds, toasted |
Prep
- Julienne carrots
- Slice green onions
- Mince dill weed
- Toast almonds (in single layer on a baking sheet, 350 degrees, watching carefully to see they don't burn)
Cook
- Steam or cook carrots with a small amount of water until crisp-tender (very important: do not overcook!); drain. Keep warm.
- 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.
