Sauteed Carrots and Broccoli with Pecans (Parve) 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 Heat margarine in a large skillet. Add carrots and saute 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 sauteing. When the carrots and broccoli are crisp-tender, add the remaining apple juice and saute, 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. [Non-text portions of this message have been removed]
