Best 4 Carrots N Celery With Pecans Recipes
Carrots n Celery with Pecans is a delightful and refreshing dish that combines the natural sweetness of carrots, the crispness of celery, and the nutty flavor of pecans. Originating in the vibrant culinary scene of Louisiana, this dish has gained popularity across the United States for its simplicity, affordability, and nutritional value.
This recipe offers two variations: a classic version and a zesty version. The classic version features a combination of carrots, celery, pecans, mayonnaise, and a touch of sugar. The zesty version incorporates Dijon mustard, lemon juice, and a dash of cayenne pepper, adding a delightful tanginess that complements the sweet and savory flavors of the dish.
Whether you prefer the classic or zesty variation, this dish is a versatile side that pairs well with various main courses. Its vibrant colors and textures make it an attractive addition to any dinner table, while its simple preparation makes it a convenient choice for busy weeknights or special occasions.
So, gather your ingredients, grab your kitchen utensils, and let's embark on a culinary adventure to create this delicious and nutritious dish that will surely impress your family and friends.
ROASTED CARROTS AND BEETS WITH PECAN PESTO
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Tear off 3 pieces of foil; put 2 beets on each sheet. Drizzle the beets with 1 tablespoon olive oil and wrap in the foil. Transfer the carrots and beets to the oven; bake the carrots until browned and tender, 30 to 35 minutes, and bake the beets until easily pierced with a knife, 50 minutes to 1 hour.
- Meanwhile, toast the pecans in a small dry skillet over low heat, stirring, about 5 minutes; let cool. Transfer to a food processor; add the parsley, mint, garlic, lemon zest, 2 tablespoons water, 1 teaspoon salt and a few grinds of pepper. Pulse a few times to make a paste. With the machine running, gradually add the remaining 1/3 cup olive oil and puree until smooth. Add the parmesan and pulse to combine.
- Let the beets cool slightly, then peel and cut into wedges. Transfer to a large bowl or serving dish and add the carrots and pesto; toss to coat. Season with salt and pepper.
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
MAPLE-GLAZED CARROTS WITH PECANS
The natural sweetness of carrots goes well with maple flavors in this easy side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- In 12-inch skillet, heat broth and salt to boiling over high heat. Add carrots; reduce heat to medium. Cover; cook 10 to 12 minutes or just until crisp-tender. Drain if necessary.
- Add syrup and butter to carrots in saucepan. Cook over medium-high heat 3 to 4 minutes, stirring frequently, until carrots are glazed. Sprinkle with pecans.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 8 g, TransFat 0 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 fresh and crisp carrots and celery. This will ensure that your dish is flavorful and crunchy.
- Don't overcook the vegetables. They should be tender, but still have a bit of bite to them.
- Use a variety of nuts. Pecans are a classic choice, but you can also use walnuts, almonds, or cashews.
- Add some dried fruit. Craisins, raisins, or chopped apricots would all be great additions.
- Season the dish to taste. Salt, pepper, and garlic powder are good starting points, but you can also add other spices or herbs that you like.
Conclusion:
Carrots and celery with pecans is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a simple but flavorful side dish, give this recipe a try. You won't be disappointed!
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