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

Buttered Carrots and Celery

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 pepper

2 tablespoons butter, melted

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.