Carrots and Celery with Pecans
This tasty side dish makes a holiday meal complete. It will instantly become a "keeper".
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
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.
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.
Preparation/Total Time: 30 minutes
Amount per serving (1 1/2 cups): Calories 197, Fat 17 g (Saturated Fat 4 g), Cholesterol 15 mg, Sodium 411 mg, Carbohydrate 13 g, Fiber 5 g, Protein 3 g.
Recipe Courtesy Of
Ruby Williams, Taste of Home