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Carrot 'N' Celery Amandine Recipe

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"When I prepare a rather plain entree like baked chicken for dinner, I try to make an interesting side dish like this one," writes Carol Gaus of Itasca, Illinois. "The crisp-tender veggies, seasoned with soy sauce and garlic, get added crunch from the toasted almonds.

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2 Servings
Prep/Total Time: 15 min.

Ingredients

1 garlic clove, minced
1 teaspoon canola oil
1 tablespoon water
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon sugar
1-1/4 cups sliced carrots
1/2 cup chopped onion
1/3 cup chopped celery
2 tablespoons sliced almonds, toasted

Directions

In a large nonstick skillet, saute garlic in oil for 1 minute or until tender. Stir in the water, soy sauce and sugar. Bring to a boil. Add carrots, onion and celery; cook until crisp-tender. Sprinkle with almonds. Yield: 2 servings.

Nutritional Analysis: One serving (3/4 cup) equals 133 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 350 mg sodium, 15 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 fat.

Carrot 'N' Celery Amandine published in Light & Tasty August/September 2002, p13

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