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Carrots ‘n’ Celery with Pecans

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.

Nutrition Facts

1-1/2 cups: 197 calories, 17g fat (4g saturated fat), 15mg cholesterol, 411mg sodium, 13g carbohydrate (7g sugars, 5g fiber), 3g protein.

Reviews

Average Rating:
  • boulrey
    Sep 21, 2013

    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!

  • Roxfish03
    Feb 20, 2012

    This is delicious. The dill adds so much flavor.

  • nelda h. till
    Sep 8, 2011

    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.

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