Carrots And Celery With Pecans - cooking recipe

Ingredients

2 1/2 c. water
1/4 tsp. salt
4 medium carrots, sliced diagonally
6 stalks celery, sliced diagonally
1 c. chopped pecans
1/2 tsp. dried dill weed
1/4 c. butter

Preparation

Combine water and salt; bring to a boil.
Add carrots; cover and reduce heat.
Simmer 10 minutes or until desired tenderness. Add celery and cover; simmer an additional 5 minutes or until celery is crisp-tender.
Drain well.
Saute pecans and dill weed in butter until pecans are golden.
Toss with carrots and celery. Yields 6 servings.