Carrots N Celery With Pecans Recipes

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CARROTS 'N' CELERY WITH PECANS



Carrots 'n' Celery with Pecans image

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

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 197 calories, Fat 17g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 411mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 5g fiber), Protein 3g protein.

SIMPLE CARROTS AND CELERY SIDE DISH



Simple Carrots and Celery Side Dish image

This is a super simple and tasty side dish. I think celery is an underused vegetable and this is a nice way of using it. The vegetable stock can be a little bit salty so if you don't use a low sodium variety this is best served with a meal that doesn't otherwise have a lot of salt.

Provided by Sarah_Jayne

Categories     Vegetable

Time 17m

Yield 2 serving(s)

Number Of Ingredients 3

2 cups vegetable stock
4 ounces celery, chopped
7 ounces carrots, chopped to medium thickness

Steps:

  • Put stock in medium sized pot and bring to a rapid boil.
  • Add the carrots and the celery to the pot.
  • Boil for about 10 to 12 minutes or until the carrots are tender.
  • Scoop out the veggies and serve. Most of the liquid will be boiled away so you can simple discard that but if I am serving plain rice I will often spoon it over the top since it is tasty and there isn't much of it.

Nutrition Facts : Calories 49.8, Fat 0.3, SaturatedFat 0.1, Sodium 113.8, Carbohydrate 11.2, Fiber 3.7, Sugar 5.7, Protein 1.3

CARROTS 'N' CELERY WITH PECANS



Carrots 'n' Celery with Pecans image

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

Provided by Allrecipes Member

Time 30m

Yield 2

Number Of Ingredients 7

1 ½ cups sliced carrots
¾ cup water
¼ teaspoon salt
½ cup sliced celery
¼ cup chopped pecans
¼ teaspoon dill weed
1 tablespoon butter

Steps:

  • 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.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 11.6 g, Cholesterol 15.3 mg, Fat 15.8 g, Fiber 4.3 g, Protein 2.4 g, SaturatedFat 4.5 g, Sodium 374.2 mg, Sugar 5.4 g

CARROTS 'N' CELERY WITH PECANS



Carrots 'n' Celery with Pecans image

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

Provided by Allrecipes Member

Time 30m

Yield 2

Number Of Ingredients 7

1 ½ cups sliced carrots
¾ cup water
¼ teaspoon salt
½ cup sliced celery
¼ cup chopped pecans
¼ teaspoon dill weed
1 tablespoon butter

Steps:

  • 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.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 11.6 g, Cholesterol 15.3 mg, Fat 15.8 g, Fiber 4.3 g, Protein 2.4 g, SaturatedFat 4.5 g, Sodium 374.2 mg, Sugar 5.4 g

SWEET CARROTS WITH PECANS



Sweet Carrots With Pecans image

Make and share this Sweet Carrots With Pecans recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs carrots, sliced (or 2 lbs baby carrots)
1 cup pineapple juice (or orange juice)
1/2 cup brown sugar
3 tablespoons butter
1 1/2 teaspoons cornstarch
1/2-3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup chopped pecans

Steps:

  • In a large saucepan, cook sliced carrots in boiling water until tender. Drain and set aside.
  • In the same saucepan, combine pineapple juice, brown sugar, butter, cornstarch, salt, cinnamon, and allspice. Bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes. Remove from heat.
  • Add the cooked, drained carrots and chopped pecans to hot sauce mixture; stir in and heat through.
  • Serve.

Nutrition Facts : Calories 203.1, Fat 9.6, SaturatedFat 3.2, Cholesterol 11.4, Sodium 260.7, Carbohydrate 30, Fiber 4, Sugar 21.8, Protein 1.9

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