Try this Braised Celery recipe, or contribute your own.
Suggest a better descriptionPREHEAT OVEN TO 350F. Trim any discoloration from root bottoms of celery but allow stalks to remain attached. Cut each bunch of celery in half lengthwise. Cut tops off, leaving bottom halves about 5 inches long. Reserve some celery leaves for garnish. Place celery in single layer in shallow casserole, cut side up. Drizzle olive oil evenly over celery. Stir red wine vinegar into chicken broth. Pour mixture over celery. Sprinkle with salt and pepper to taste. Cover dish with foil. Bake 1 1/4-to-1 1/2 hours. Serve hot or cold. Sprinkle a few celery leaves on top as garnish.
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 25 | ||
Calories from Fat: 21 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 311.8mg | 11 % | |
Potassium 31.9mg | 1 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.2g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 25
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