Carrots N Celery With Pecans Food

CARROT 'N' CELERY AMANDINE

Carrot 'N' Celery Amandine image

"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.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 133 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 350mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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

Ingredients

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 Taste of Home

Categories Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 7

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

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.

CARROTS AND CELERY TARRAGON

Carrots and Celery Tarragon image

Make and share this Carrots and Celery Tarragon recipe from Food.com.

Provided by Parsley

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

6 tablespoons butter
2 tablespoons water
6 medium carrots, peeled and sliced 1-inch thick
3 celery ribs, cut into 2-inch pieces
1 garlic clove, minced
2 teaspoons tarragon
1/4 teaspoon black pepper
1/8 teaspoon salt

Steps:

In a large skillet, melt butter over medium heat.
Add all remaining ingredients.
Reduce heat to medium-low; cover and cook (stirring occassionally) for about 20 minutes or until veggies are to your desired tenderness.

CRUNCHY APPLE-CARROT SLAW WITH GINGER

Crunchy Apple-Carrot Slaw with Ginger image

The next time you're fixing to make coleslaw, fix this instead: a creamy, crunchy slaw made with apples, carrots and a touch of ginger.

Provided by My Food and Family

Categories Recipes

Time 3h15m

Yield 16 servings, 1/2 cup each

Number Of Ingredients 7

Ingredients

3 Granny Smith apples (1 lb.), cut into matchsticks
1-1/2 cups shredded carrots
2 stalks celery, chopped
1/2 cup chopped toasted pecans
2 green onions, chopped
1 cup KRAFT Real Mayo
1/2 tsp. ground ginger

Steps:

Combine first 5 ingredients in large bowl.
Mix mayo and ginger until blended. Add to apple mixture; toss to evenly coat.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 140, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 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

Ingredients

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

Ingredients

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

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