Carrot ‘N’ Celery Amandine
Total TimePrep/Total Time: 15 min.
- 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.
Nutrition Facts3/4 cup: 133 calories, 7g fat (1g saturated fat), 0 cholesterol, 350mg sodium, 15g carbohydrate (0 sugars, 4g fiber), 4g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 fat.
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Oct 22, 2016
Feb 19, 2014
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.