Try this Carrot & Celery Amandine recipe, or contribute your own.
Suggest a better description1. ADD CARROTS AND CELERY TO SALTED WATER. 2. BRING TO A BOIL; REDUCE HEAT; SIMMER 20 MINUTES OR UNTIL TENDER. 3. DRAIN; RESERVE CARROTS AND CELERY FOR USE IN STEP 5. 4. MELT BUTTER OR MARGARINE; ADD PECANS AND TOAST FOR ABOUT 10 MINUTES, STIR FREQUENTLY. 5. REMOVE TOASTED ALMONDS FROM HEAT; ADD LEMON JUICE; POUR MIXTURE OVER VEGETABLES. STIR CAREFULLY. NOTE: 1. IN STEP 1, 9 LB 13 OZ FRESH CARROTS A.P. WILL YIELD 8 LB CARROTS CUT IN DIAGONAL SLICES, AND 7 LB 4 OZ FRESH CELERY A.P. WILL YIELD 5 LB 4 OZ CELERY CUT IN DIAGONAL SLICES. NOTE: 2. IN STEP 5, 1 LB 8OZ (6 LEMONS) FRESH LEMONS A.P. WILL YIELD 1 CUP LEMON JUICE. NOTE: 3. IN STEP 5, 1/4 CUP FROZEN LEMON JUICE CONCENTRATE AND 3/4 CUP COLD WATER MAY BE USED FOR JUICE. NOTE: 4. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: Q01600 SERVING SIZE: 1/2 CUP (2 From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (71g) | ||
Recipe Makes: 100 Servings | ||
|
||
Calories: 29 | ||
Calories from Fat: 2 (7%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 45.4mg | 2 % | |
Potassium 226.5mg | 6 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 4.3g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 29
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.