Carrots in almond sauce combination of tender carrots and crunchy nuts is different and delightful. Plus, the touch of dill lends just the right zip. Carrots in almond sauce side dish is a tradition at my house. From Carol Anderson of Salt Lake City Utah.

Ingredients 

1 pound carrots, julienned

1/2 cup thinly sliced green onions

1/4 cup butter

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

Method 

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 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. Yield: 6 servings.