Guest guest Posted June 18, 2008 Report Share Posted June 18, 2008 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 Quote Link to comment Share on other sites More sharing options...
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