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    CARROTS IN ALMOND SAUCE


    Source of Recipe


    journaltimes.com

    List of Ingredients




    1 pound carrots, Julienned or thinly sliced
    1/2 cup thinly sliced green onions
    1/4 cup butter or margarine
    1 teaspoon cornstarch
    1/2 cup water
    1/2 teaspoon chicken bouillon granules
    1/2 teaspoon dill weed
    1/8 teaspoon pepper
    1/4 cup sliced almonds, toasted

    Recipe



    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, sauté 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
 

 

 

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