Makes 8 to 10 servings

2 1/2 tablespoons margarine
2 pounds carrots, thinly sliced
1/4 cup apple juice
1 tablespoon lemon juice
2 to 3 tablespoons minced chives
1/2 cup sliced almonds
dash salt

Heat the margarine in a large skillet. Add the carrots and sauté over
moderate heat, stirring frequently, until crisp-tender and beginning to turn
golden, about 10 to 15
minutes. If the skillet begins to turn dry, sprinkle in some of the apple
juice while sautéing. When the carrots are crisp-tender, add the remaining
apple juice and sauté,
stirring, until it is absorbed. Stir in the remaining ingredients, then
transfer to a serving container.