- 1-1/2 cups sliced carrots
- 3/4 cup water
- 1/4 teaspoon salt
- 1/2 cup sliced celery
- 1/4 cup Diamond of California Chopped Pecans
- 1/4 teaspoon dill weed
- 1 tablespoon butter
- In a small saucepan, bring the carrots, water and salt to a boil. Reduce heat; cover and cook for 10 minutes. Add celery; cover and cook 5 minutes longer or until tender. Drain and keep warm.
- In a small skillet, saute the pecans and dill in butter for 8 minutes or until golden brown. Add to carrot mixture; toss to coat. Yield: 2 servings.
Reviews for Carrots 'n' Celery with Pecans(3)
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Delicious! I doubled the recipe. I saute'd two cloves of garlic with the pecans and tossed in 1 chopped bartlet pear at the end before adding to the carrot and celery. Then added mixture on top of 1 cup of cooked quinoa. What a treat!
This is delicious. The dill adds so much flavor.
Great taste!!! And quick. Will be making this often. Didn't have pecans on hand, but walnuts tasted great. Will be using pecans later, since I prefer them.