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Carrot 'N' Celery Amandine

SUBMITTED BY: Carol Gaus

"'When I prepare a rather plain entree like baked chicken for dinner, I try to make an interesting side dish like this one,' writes Carol Gaus of Itasca, Illinois. 'The crisp-tender veggies, seasoned with soy sauce and garlic, get added crunch from the toasted almonds."
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 5 star rating.
Read Reviews (2)
PREP TIME  5 Min
COOK TIME  10 Min
READY IN  15 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 garlic clove, minced
  • 1 teaspoon canola oil
  • 1 tablespoon water
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon sugar
  • 1 1/4 cups sliced carrots
  • 1/2 cup chopped onion
  • 1/3 cup chopped celery
  • 2 tablespoons sliced almonds, toasted

DIRECTIONS

  1. In a large nonstick skillet, saute garlic in oil for 1 minute or until tender. Stir in the water, soy sauce and sugar. Bring to a boil. Add carrots, onion and celery; cook until crisp-tender. Sprinkle with almonds.

FOOTNOTE

  • Nutritional Analysis: One serving (3/4 cup) equals 133 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 350 mg sodium, 15 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 fat.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2008 by auntbuggy
I used olive oil instead of the canola and I did not use the toasted almonds, and the dish... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2008 by mnnurs4u
This was really easy and very tasty! I would definately make this again. MORE


 
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