Carrots In Butter Almond Sauce

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb carrot, julienned
• 1/2 cup thinly-sliced green onion
• 1/4 cup butter
• 1 1/4 teaspoons cornstarch
• 1/2 cup water
• 3 tablespoons sherry wine
• 1/2 teaspoon chicken bouillon granule
• 1/4 teaspoon ground coriander
• 1/2 teaspoon dried sweet basil leaves or 1 teaspoon fresh sweet basil, minced
• 1/8 teaspoon pepper
• 1/3 cup toasted sliced almonds

Recipe

• 1 steam carrots until crisp-tender or to preferred doneness (between 10 to 20 minutes); transfer to a serving dish and keep warm.
• 2 in a skillet, sauté the green onions in butter until tender.
• 3 in a bowl, combine the cornstarch, water, and sherry and whisk until smooth, then stir into onions.
• 4 add the bouillon granules, coriander, basil, pepper, and almonds.
• 5 bring sauce to a boil over medium heat, stirring, and cook for 2 to 3 minutes or until thickened and bubbly.
• 6 pour the sauce over carrots in the serving dish, stirring gently to coat.