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    Sauteed Carrots and Broccoli with Pecans


    Source of Recipe


    Unknown

    List of Ingredients




    Sauteed Carrots and Broccoli with Pecans


    2 1/2 tablespoons margarine
    2 pounds carrots, thinly sliced
    3 cups broccoli spears
    1/4 cup apple juice
    1 tablespoon lemon juice
    2 to 3 tablespoons minced chives
    1/2 cup pecans, chopped
    Dash salt

    Recipe




    Heat margarine in a large skillet.

    Add carrots and sauté over moderate heat, stirring frequently, until crisp-tender and beginning to turn golden, about 8 to 10 minutes.

    Add broccoli and continue cooking for another 4 to 5 minutes.

    If the skillet begins to turn dry, add a little of the apple juice while sautéing.

    When the carrots and broccoli are crisp-tender, add the remaining apple juice and sauté, stirring, until it is absorbed.

    Stir in the lemon juice, chives and pecans.

    Cook for an additional minute, then transfer to a serving dish.

    Serve immediately.

    Serves 8 to 10.

 

 

 


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