Carrots in Butter Almond Sauce Recipe

Name: Carrots in Butter Almond Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb carrot, julienned; ½ cup thinly-sliced green onion; ¼ cup butter; 1 ¼ teaspoons cornstarch; ½ cup water; 3 tablespoons sherry wine; ½ teaspoon chicken bouillon granule; ¼ teaspoon ground coriander; ½ teaspoon dried sweet basil leaves or 1 teaspoon fresh sweet basil, minced; ⅛ teaspoon pepper; ⅓ cup toasted sliced almonds

Servings: persons

1 lb carrot, julienned
½ cup thinly-sliced green onion
¼ cup butter
1 ¼ teaspoons cornstarch
½ cup water
3 tablespoons sherry wine
½ teaspoon chicken bouillon granule
¼ teaspoon ground coriander
½ teaspoon dried sweet basil leaves or 1 teaspoon fresh sweet basil, minced
⅛ teaspoon pepper
⅓ 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.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb carrot, julienned, ½ cup thinly-sliced green onion, ¼ cup butter, 1 ¼ teaspoons cornstarch, and more.

Yes, Carrots in Butter Almond Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrots in Butter Almond Sauce

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