ALMOND CARROTS RECIPES

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ALMOND HONEY CARROTS RECIPE - FOOD.COM



Almond Honey Carrots Recipe - Food.com image

Make and share this Almond Honey Carrots recipe from Food.com.

Total Time 18 minutes

Prep Time 10 minutes

Cook Time 8 minutes

Yield 6 serving(s)

Number Of Ingredients 8

8 carrots (about 1-1/2 lb/750 g)
3/4 cup chicken stock or 3/4 cup vegetable stock
2 tablespoons liquid honey
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/4 cup sliced almonds
2 tablespoons butter

Steps:

  • Peel carrots; slice on the diagonal.
  • In large saucepan, bring carrots, stock, honey, salt, pepper and nutmeg to boil.
  • Cover and cook over medium heat until almost tender, 5 to 7 minutes.
  • Uncover and cook over high heat, stirring often, until liquid is almost evaporated yet carrots are glazed and still moist, 3 to 4 minutes.
  • Remove from heat.
  • Stir in almonds and butter.

Nutrition Facts : Calories 122.2, FatContent 6.3, SaturatedFatContent 2.7, CholesterolContent 11.1, SodiumContent 230.1, CarbohydrateContent 15.6, FiberContent 2.8, SugarContent 10.3, ProteinContent 2.4

CARROTS IN ALMOND SAUCE RECIPE: HOW TO MAKE IT



Carrots in Almond Sauce Recipe: How to Make It image

Here's an easy way to add elegance and flavor to a plain vegetable. The combination of tender carrots and crunchy nuts is different and delightful. Plus, the touch of dill lends just the right "zip". -Carol Anderson, Salt Lake City, Utah

Provided by Taste of Home

Categories     Side Dishes

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 9

1 pound carrots, julienned
1/2 cup thinly sliced green onions
1/4 cup butter
1 teaspoon cornstarch
1/2 cup water
1/2 teaspoon chicken bouillon granules
1/2 teaspoon dill weed
1/8 teaspoon pepper
1/4 cup sliced almonds, toasted

Steps:

  • In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Transfer to a serving bowl and keep warm. , In the same pan, saute onions in butter until tender. Combine cornstarch and water until smooth; stir into onions. Add bouillon, dill and pepper. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened and bubbly. Stir in almonds. Pour over carrots; stir to coat.

Nutrition Facts : Calories 127 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 175mg sodium, CarbohydrateContent 10g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 2g protein.

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