Carrots And Celery With Pecans
|Water||2 1⁄2 Cup (40 tbs)|
|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.
Saute pecans and dillweed in butter until pecans are golden; toss with carrots and celery.