CARROTS AND ALMOND BUTTER RECIPES

Name: Baby Carrots with Almonds
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings.
Ingredients: 1 pound fresh baby carrots; 2 tablespoons water; 2 tablespoons slivered almonds, toasted; 1 tablespoon sugar; 1 tablespoon butter; 1/8 teaspoon salt

BABY CARROTS WITH ALMONDS RECIPE: HOW TO MAKE IT

Baby Carrots with Almonds Recipe: How to Make It image

Jane Kittle of Columbia Cross Roads, Pennsylvania sends her not-so-candied carrots she fixes for her diabetic husband. She writes, “It’s great for him, but it’s something we all enjoy!”

Provided by Taste of Home

Categories Side Dishes

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 pound fresh baby carrots
2 tablespoons water
2 tablespoons slivered almonds, toasted
1 tablespoon sugar
1 tablespoon butter
1/8 teaspoon salt

Steps:

Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until tender; drain. Stir in the remaining ingredients.

Nutrition Facts : Calories 96 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 191mg sodium, CarbohydrateContent 13g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 1g protein. Diabetic Exchanges 2 vegetable

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

Ingredients

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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