Carrot 'N' Celery Amandine Recipe
"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.
- 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
- 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.
Originally published as Carrot 'N' Celery Amandine in Light & Tasty August/September 2002, p13
Reviews for Carrot 'N' Celery Amandine
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Feb. 19, 2014
Reviewed Nov. 24, 2011
"I didn't use the garlic and oil. And doubled the recipe for Thanksgiving dinner today. Everyone loved it. Great flavor and good way to get your veggies :) Will definitely be making this a lot."