“A nice way to dress up carrots.” – Calla Ferre

“I’m generally not a fan of celery, cooked or otherwise, and I was skeptical of this recipe before I tried it. But it actually has a nice fresh taste and the lemon sauce takes a bit of the harshness out of the celery. Be careful not to overcook it though; it would not be very good if it were mushy.” – April Ferre

Print Recipe

Vegetables California

Course: Side Dishes – Vegetables

Ingredients

1 Cup (3 Medium) Carrots Thinly Sliced
1 Cup (2 Stalks) Celery Thinly Sliced Diagonally
2 Tablespoons Butter
2 Tablespoons Sugar
2 Teaspoons Flour
2 Tablespoons Lemon Juice

Instructions

Melt butter in skillet. Add carrots and celery. Cook and stir until carrots are crisp-tender, about 4 minutes.
Stir in sugar, flour, and lemon juice. Remove from heat. Makes 2 servings.

Recipe – Jean Hansen

Back to Side Dishes – Vegetables