Buttered Carrots and Celery

Julienned carrots and celery are oven-braised in sugared water until tender, drained and tossed with butter.

Recipe Ingredients:

5 medium carrots, scraped and cut into julienne strips
4 celery ribs, cut into julienne strips
1/2 cup water
2 tablespoons butter, melted
1 1/2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons butter, melted

Cooking Directions:

1. Combine first 7 ingredients in a 2-quart baking dish. Cover and bake at 350°F (175°C) for 45 minutes; drain.
2. Add 2 tablespoon butter, tossing to coat.

Makes 6 to 8 servings.