Carrots in Almond Sauce
Betty Iris cooked up these carrots for us when we were at the Island. They were very tasty and we ate most of them before I could get my camera out for a picture.
Equipment
- 1 medium pot
- 1 saucepan
Ingredients
- 1 lbs carrots, sliced
- 1/2 cup thinly sliced onions
- 1/4 cup butter or margarine
- 1 tsp cornstarch
- 1/2 cup water from cooked carrots
- 1/2 tsp chicken bouillon
- 1/2 tsp dill weed
- 1/2 tsp pepper
- 1/4 cup sliced toasted almonds, optional
Instructions
Carrots
- Boil carrots in pot until tender. Drain, saving 1/2 cup of carrot water. Set aside carrots and carrot water.
Sauce
- In saucepan, saute onions in butter or margarine until tender.
- Combine cornstarch, carrot water and bouillon and stir into onions. Bring to a boil.
- Add pepper and dill. Stir in the almonds and pour over the carrots to coat.