Ingredients
-
6
-
3/4
-
1/2
-
2
-
1/4
-
-
-
-
-
-
-
-
-
-
Directions
Celery, Milan Style, I had never thought of celery as the basis of a dish until I saw this recipe in the “Betty Crocker’s New Int’l Cookbook” almost 15 yrs ago. Honestly I only tried it because we were on such a tight budget that I had no other veggies in the house one night. Boy, were we surprised! We have it fairly frequently, even when we don’t have the cheese on hand, and it’s a great conversation piece at dinner parties because it’s so unexpected, so simple, and yet so good. When I want something totally vegan, I just substitute veggie broth for the chicken bouillon., Having purchased a case of organic celery to fight my husbands high blood pressure I went looking for recipes. I found this simply recipe and have been building on it. Just today for lunch I prepared, added a bit of extra stock and slipped in a cup of quinoa. Excellent! Who could have imagined celery would taste good as a stand alone veggie!, even my dear wife who hates celery went for seconds
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Steps
|
1
Done
|
Place Celery, Water, and Bouillon in Med Saucepan; Bring to Boil. |
|
2
Done
|
Reduce Heat, Cover and Cook Approx 15 Minutes or Until Celery Is Crisp-Tender. |
|
3
Done
|
Drain, Add Butter, Cover and Let Stand Until Butter Melts. |
|
4
Done
|
Sprinkle With Cheese and Parsley. |
