Serves: 6
Total Calories: 172
Peel and cut carrots julienne style or slice diagonally. In a saucepan, cook carrots in small amount of water until crisp-tender. Drain and place in serving bowl. Melt butter in saucepan and sauté onions until tender. Combine pineapple juice and water. Add cornstarch and whisk until smooth. Add bouillon and dill. Stir mixture into onions. Bring to a boil and cook and stir for 1 minute or until thickened and bubbly. Stir in almonds. Pour over carrots.
This Almond Carrots recipe is from the What's For Dinner Recipes Cookbook. Download this Cookbook today.
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