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Ingredients
| carrots (sliced): 1 1/2 cups |
| water: 3/4 cup |
| salt: 1/4 tsp |
| celery (thinly sliced): 1/2 cup |
| pecans (chopped): 1/4 cup |
| fresh dill weed (sprigs): 1/4 tsp |
| salted butter: 1 Tbl |
Carrots 'n' Celery with Pecans
Credit: AllRecipes
User rating:
"This tasty side dish makes my holiday meal complete. When I first tried the recipe, it was instantly a 'keeper'."
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Prep Time
5 min -
Cook Time
25 min -
Servings
2 serving(s)
Tags
Directions
- 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.