This tasty side dish makes my holiday meal complete. When I first tried the recipe, it was instantly a "keeper".
- 1-1/2 cups sliced carrots
- 3/4 cup water
- 1/4 teaspoon salt
- 1/2 cup sliced celery
- 1/4 cup 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.
Originally published as Carrots 'n' Celery With Pecans in Reminisce November/December 2004, p49
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