Carrots N Celery With Pecans Food
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".
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 7
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.
CARROT AND CELERY CREAM (SOUP)
Make and share this Carrot and Celery Cream (Soup) recipe from Food.com.
Provided by Boomette
Categories Onions
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring to boil chicken stock in a saucepan.
- Add carrots, celery, leaves, onion and parsley. Add salt and pepper.
- Season with bay leaf and cloves.
- Reduce heat and let simmer 20 to 30 minutes, until veggies are tender.
- Put in blender and reduce in puree.
- Put back in the saucepan and add the cream.
- Simmer 2 to 3 minutes, just to reheat.
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'.
Provided by Allrecipes Member
Time 30m
Yield 2
Number Of Ingredients 7
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
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
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
SIMPLE CARROTS AND CELERY SIDE DISH
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
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 AND CELERY WITH CUMIN FLAVOR
Steps:
- Cut the carrots crosswise into very thin slices. There should be about 3 1/2 cups.
- Cut away the tender top leaves of the celery and chop them. Set aside.
- Scrape the outside of the celery ribs, using a swivel-bladed vegetable scraper. Cut the celery lengthwise into very thin strips. Cut the strips into very small cubes. There should be about 1/2 cup.
- Put the carrot rounds into a saucepan and add the water. Bring to a boil and cover tightly. Cook 5 minutes until most of the water has evaporated. Add salt, the butter, cumin and celery cubes. Stir and cover. Cook about 1 minute and remove from the heat.
- Sprinkle the carrots with the chopped celery leaves and stir briefly. Serve.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 396 milligrams, Sugar 6 grams, TransFat 0 grams
More about "carrots n celery with pecans food"
CARROTS 'N' CELERY WITH PECANS RECIPE: HOW TO MAKE IT
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.
From preprod.tasteofhome.com
Servings 2Total Time 30 minsCategory Side DishesCalories 197 per serving
From preprod.tasteofhome.com
Servings 2Total Time 30 minsCategory Side DishesCalories 197 per serving
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CARROTS 'N' CELERY WITH PECANS RECIPE - FOOD NEWS
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This tasty side dish makes my holiday meal complete. When I first tried the recipe, it was instantly a "keeper".
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CARROTS AND CELERY SIDE DISH RECIPES ALL YOU NEED IS FOOD
SIMPLE CARROTS AND CELERY SIDE DISH RECIPE - FOOD.COM. 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. Total Time 17 minutes. Prep Time 5 …
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