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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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By my recollection, this dish is very similar to one my Irish grandmother cooked. Cooked celery as a side-dish vegetable seems to be out of vogue now, but it really is quite good. Ingredients:
1 head celery |
1 onion, sliced thinly |
2 teaspoons minced fresh parsley |
2 slices bacon |
1 cup chicken stock |
1/4 cup water |
salt and pepper |
2 tablespoons butter or 2 tablespoons margarine, cold |
Directions:
1. Preheat oven to 350F degrees.
2. Separate celery into stalks, remove leaves (save for soup) and trim, wash well and cut into pieces about 3/4-inch thick.
3. Place celery in an ungreased casserole dish.
4. Dice bacon; add bacon and sliced onion to casserole, atop the celery.
5. Sprinkle all with fresh parsley.
6. Combine stock and water (or just use all stock) and pour over dish; don't stir.
7. Dot casserole with small bits of butter.
8. Cover dish and bake for 30 to 45 minutes, or until celery is cooked but not mushy.
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