Makes:
Ingredients
- ¾ lb baby carrots
- ¼ c thinly sliced green onions
- 2 Tbsp butter
- ½ tsp corn starch, substitute xanthan gum for more keto friendly
- ¼ tsp chicken bouillon granules
- ¼ tsp fresh or dried dill weed
- 1 dash pepper
- ¼ c slivered almonds
- ¼ c water
Instructions
- Steam or cook carrots with a small amount of water until crisp-tender (very important: do not overcook!); drain. Keep warm.
- Sauté onions and almonds in butter until tender.
- Combine cornstarch and water until smooth. Add bouillon, dill and pepper.
- Bring to a boil over medium heat; cook and stir for 1 minute or until thickened and bubbly. Pour over carrots; stir to coat.