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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 11 |
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This comforting skillet side dish has been a huge hit with my family from the first time I served it, relates Anna Mary Beiler of Strasburg, Pennsylvania. Ingredients:
1 cup sliced celery |
1/2 cup chopped onion |
2 garlic cloves, minced |
3 tablespoons reduced-fat margarine |
1-1/2 cups reduced-sodium chicken broth |
4 cups cubed peeled potatoes |
1 cup julienned carrots |
1/4 teaspoon pepper |
1 tablespoon chopped fresh parsley |
Directions:
1. In a large skillet, saute celery, onion and garlic in margarine until tender. Add broth, potatoes, carrots and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
2. Uncover and simmer for 5 minutes or until broth has thickened slightly, stirring occasionally. Sprinkle with parsley; serve with a slotted spoon. Yield: 11 servings.
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