2 1/2 c. water
1/4 tsp. salt
4 med. carrots, sliced diagonally
6 stalks celery sliced, diagonally
1 c. chopped pecans
1/3 tsp. dried whole dill weed
1/4 c. butter, melted

Combine water and salt and bring to a boil. Add carrots; cover and reduce heat. Simmer 10 minutes. Add celery, cover and simmer for another 5 minutes. Drain well. Saute pecans and dill in butter until golden. Toss with celery and carrots. Serves 6.