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[recipe*] Carrots in Almond Sauce

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This recipe helped change my mind about

cooked carrots. I never really enjoyed them

cooked until I started cooking them myself.

Guess my mother used to over do it a tad. *lol*

Key word here: crisp-tender!

 

Carrots in Almond Sauce

 

1 pound of carrots, julienned

1/2 cup thinly sliced green onions

1/4 cup butter or margarine

1 tsp cornstarch

1/2 cup water

1/2 tsp vegetarian chicken flavor bouillon

1/2 tsp dill weed

1/8 tsp pepper

1/4 cup sliced almonds, toasted

 

In a saucepan, cook carrots in a small amount of water

until crisp-tender; drain. Transfer to a serving bowl and

keep warm. In the same pan, saute the onions in butter

until tender. Combine the 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

 

~ PT ~

 

At the end of the day, who do you love, and why?

~ Billy Bob Thornton

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