Carrots in Almond Sauce Recipe

1 lb. carrots, julienned
1/2 C. thinly sliced green onions
1/4 C. butter or margarine
1 t. cornstarch
1/2 C. water
1/2 t. chicken bouillon granules
1/2 t. dill weed
1/8 t. pepper
1/4 C. sliced almonds, toasted

In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Keep warm in serving bowl.

In the same pan, saute onions in butter until tender. Combine cornstarch and water until smooth; stir in 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.

Makes 6 servings.

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