Add a photo

Carrots 'n' Celery with Pecans

By: Ruby Williams  
"This tasty side dish makes my holiday meal complete. When I first tried the recipe, it was instantly a 'keeper'."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 93 people have saved this

Prep Time:
5 Min
Cook Time:
25 Min
Ready In:
30 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 2 servings
 

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2008 by Princetonbound 
Interesting blend of flavours here. If you like all the ingredients, you should approve of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2009 by CaptainLadyG 
This is great, simple and tasty. Perfect just is or as a jumping off place. Thank you! MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?