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.
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