Carrots in Almond Sauce

• 1 lb carrot (julienned)
• 12 cup green onion (thinly sliced)
• 14 cup butter
• 1 teaspoon cornstarch
• 12 cup water
• 12 teaspoon chicken bouillon granule
• 12 teaspoon dill weed
• 18 teaspoon pepper
• 14 cup almonds (toasted)

1. In a saucepan, cook carrots in a small amount of water until crisp-tender; drain.
2. Transfer to a serving bowl & keep warm; in the same pan, saute onions in butter until tender.
3. Combine cornstarch & water until smooth; stir into onions.
4. Add bouillon, dill & pepper; bring to a boil over med heat.
5. Cook & stir for 1 min or until thickened & bubbly; stir in almonds.
6. Pour over carrots; stir to coat.

carrot, green onion, butter, cornstarch, water, chicken bouillon granule, dill weed, pepper, almonds

Taken from www.food.com/recipe/carrots-in-almond-sauce-476741 (may not work)