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Carrots And Celery With Pecans

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Anonymous (not verified)
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Servings: 
6

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