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Carrots And Celery With Pecans

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Anonymous (not verified)
  Water 2 1⁄2 Cup (40 tbs)
  Salt 1⁄4 Teaspoon
  Carrots 4 Medium, sliced diagonally
  Celery stalks 6 , sliced diagonally
  Chopped pecans 1 Cup (16 tbs)
  Dried dill weed 1⁄2 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)

Combine water and salt; bring to a boil.
Add carrots; cover, reduce heat, and simmer 10 minutes.
Add celery; cover and simmer an additional 5 minutes or until celery is crisp-tender.
Drain well.
Saute pecans and dillweed in butter until pecans are golden; toss with carrots and celery.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 223 Calories from Fat 183

% Daily Value*

Total Fat 21 g33%

Saturated Fat 6 g30.1%

Trans Fat 0 g

Cholesterol 20.2 mg6.7%

Sodium 142.7 mg5.9%

Total Carbohydrates 8 g2.7%

Dietary Fiber 3.7 g14.6%

Sugars 3.4 g

Protein 3 g5.1%

Vitamin A 144.8% Vitamin C 6.8%

Calcium 5.2% Iron 4.9%

*Based on a 2000 Calorie diet

Carrots And Celery With Pecans Recipe