2 1/2 c. water
4 med. carrots, sliced diagonally
1 c. chopped pecans
1/4 c. butter, melted
1/4 tsp. salt
6 stalks celery, sliced diagonally
1/2 tsp. dried whole dill weed

Combine water and salt, bring to boil. Add carrots, cover, reduce heat and simmer 10 minutes. Add celery, cover and simmer additional 5 minutes or until celery is crisp tender. Drain well. Saute pecans and dill weed in butter until pecans are golden, toss with celery and carrots.