Carrots in Butter Almond Sauce

Ingredients

• 1 lb carrot
• julienned
• 12 cup thinly-sliced green onion
• 14 cup butter
• 1 14 teaspoons cornstarch
• 12 cup water
• 3 tablespoons sherry wine
• 12 teaspoon chicken bouillon granule
• 14 teaspoon ground coriander
• 12 teaspoon dried sweet basil leaves or 1 teaspoon fresh sweet basil
• minced
• 18 teaspoon pepper
• 13 cup toasted sliced almonds

Instructions

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.