 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
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. Ingredients:
6 large celery ribs, cut in 2 inch pieces (about 4 cups) |
3/4 cup water |
1/2 teaspoon instant chicken bouillon |
2 tablespoons margarine or 2 tablespoons butter |
1/4 cup grated parmesan cheese |
snipped parsley |
Directions:
1. Place celery, water, and bouillon in med saucepan; bring to boil.
2. Reduce heat, cover and cook approx 15 minutes or until celery is crisp-tender.
3. Drain, add butter, cover and let stand until butter melts.
4. Sprinkle with cheese and parsley.
|
|