Carrots in Butter Almond Sauce

• 1 lb carrot, julienned
• 12 cup thinly-sliced green onion
• 14 cup butter
• 1 14 teaspoons cornstarch
• 12 cup water
• 3 tablespoons sherry wine
• 12 teaspoon chicken bouillon granule
• 14 teaspoon ground coriander
• 12 teaspoon dried sweet basil leaves or 1 teaspoon fresh sweet basil, minced
• 18 teaspoon pepper
• 13 cup toasted sliced almonds

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, saute 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.

carrot, green onion, butter, cornstarch, water, sherry wine, chicken bouillon granule, ground coriander, sweet basil, pepper, almonds

Taken from www.food.com/recipe/carrots-in-butter-almond-sauce-44327 (may not work)