Carrots in Almond Sauce

Ingredients

• 3/4 pound baby carrots or medium carrots, sliced into 1-inch pieces
• 2 tablespoons margarine or butter
• 1/4 cup sliced almonds
• 1/4 cup sliced green onion
• 1/2 teaspoon cornstarch
• 1/4 teaspoon instant chicken bouillon granules
• 1/4 teaspoon dried dillweed

Instructions

1. In a medium saucepan cook carrots, covered, in a small amount of boiling water 15 to 20 minutes or till crisp-tender. Drain; remove from pan.
2. In the same pan melt margarine. Add almonds and onion. Cook and stir over medium heat for 3 to 5 minutes or till almonds are golden and onion is tender. Stir in cornstarch. Add bouillon granules, dillweed, 1/4 cup water, and dash pepper. Cook and stir till thickened and bubbly. Stir in carrots; heat through.