Carrots ‘n’ Celery with Pecans
- 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
- 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.
1-1/2 cups: 197 calories, 17g fat (4g saturated fat), 15mg cholesterol, 411mg sodium, 13g carbohydrate (7g sugars, 5g fiber), 3g protein.
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!
Feb 20, 2012
This is delicious. The dill adds so much flavor.
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.