Best 5 Carrots N Celery With Pecans Recipes
Elevate your culinary skills and embark on a flavor-filled adventure with our comprehensive guide to cooking carrots n celery with pecans. This delectable dish, a symphony of flavors, textures, and colors, promises to tantalize your taste buds and leave you craving more. With its vibrant hues and delightful crunch, this dish is a feast for the eyes and the palate. Whether you're a seasoned chef or a novice in the kitchen, our carefully crafted recipes will guide you through the process of preparing this delightful side dish, ensuring success every time.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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 '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
SWEET CARROTS WITH PECANS
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
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
Tips:
- Choose the right carrots and celery. Look for carrots that are firm and brightly colored, and celery that is crisp and has no blemishes.
- Cut the vegetables into uniform pieces. This will help them cook evenly.
- Use a large skillet or sauté pan. This will give the vegetables plenty of room to cook without overcrowding.
- Cook the vegetables over medium heat. This will help prevent them from burning.
- Season the vegetables with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Stir the vegetables frequently. This will help them cook evenly.
- Cook the vegetables until they are tender-crisp. This should take about 10-12 minutes.
- Add the pecans and cook for an additional 1-2 minutes. This will help toast the pecans and bring out their flavor.
- Serve the vegetables immediately. They can be served as a side dish or as a main course.
Conclusion:
Carrots 'N' Celery with Pecans is a quick and easy side dish that's perfect for any occasion. It's healthy, flavorful, and sure to please everyone at the table. So next time you're looking for a simple but delicious side dish, give this recipe a try. You won't be disappointed!
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