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Carrots 'n' Celery with Pecans

"This tasty side dish makes my holiday meal complete. When I first tried the recipe, it was instantly a 'keeper'."
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30 m servings
Original recipe yields 2 servings

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  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.


Read all reviews 5
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Interesting blend of flavours here. If you like all the ingredients, you should approve of this. Take care not to over-do the pecans, watch the heat.

While I love all the ingredients, I don't like the dillweed saute'd with pecans and butter & tossed in with the veggies. It wasn't for me at all. The veggies cooked prior to doing that were just...

Yum! I thought this was very good! I did add a little bit more dill weed, plus a dash of pepper. The dish looked great, and went excellently with the chicken I prepared, plus was very easy. Than...

I love all these ingredients but (I am so sorry!) this did nothing for any of us tonight. I am quite disappointed too because I love side dishes using pecans AND we used vegetables from our gar...

This is great, simple and tasty. Perfect just is or as a jumping off place. Thank you!