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 saltRecipe
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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