Yummy Carrots

Tonight's side dish was one of my all time favorites.  These carrots are delicious!  But don't take my word for it.  Give them a try.  Even my kids love them.  They are easier to make if you have a - I just about typed word processor.  That won't help you make them.  A food processor would help though.  It isn't necessary but it saves on thinly slicing 16 oz. of carrots by hand.  Which, by the way, is totally worth it according to me because they are just that good.  Here the carrots are all sliced and cooked and ready for the delicious sauce.

Here is a picture of the delicious sauce, which I could just eat with a spoon but it really is even better on the carrots.

They are combined, resulting in a very tasty side dish.

I just realized I should have wiped the clingy food off the sides of the bowl to make this picture look better.  Oh well, I'm learning.  And the news on the homefront is the cat is still taking medicine.  It feels like forever.  I hope she and I are still friends when this is over.

Many wishes for the happiest of fall days to you!  

Yummy Carrots

1 lb. bag carrots

1/2 c. chopped green onions

1/4 c. butter

1 tsp. corn starch

1/2 c. water

1/2 tsp. chicken bouillon

1/2 tsp. dill weed

1/2 tsp. pepper

1/4 c. toasted slivered or sliced almonds

salt if needed to taste

Cook carrots in saucepan until tender, blanched.  Put in serving bowl.  Saute onion in butter until tender.  Mix corn starch in water and pour over onions.  Add bouillon, dill, pepper and almonds and cook until thick.  Pour over carrots and stir.