Select crisp celery, wash thoroughly, trim off any discoloration on root and damaged portions: chop both leaves and stems. SIMMER celery and onion until tender (10 minutes) in the boiling water with the 1/2-teaspoon salt. Melt butter in saucepan, blend in flour, add milk gradually and cook with constant stirring until sauce boils and thickens. Add the 1 1/4 teaspoons salt and cooked vegetables and their liquid. Heat to boiling and garnish with chopped parsley. Chopped or riced hard-cooked egg is also an attractive and nutritious garnish. 5 servings. Posted to recipelu-digest Volume 01 Number 358 by firstname.lastname@example.org (Nadia I Canty) on Dec 11, 1997
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|Serving Size: 1 Serving (740g)|
|Recipe Makes: 1|
|Calories from Fat: 467 (62%)|
|Amt Per Serving||% DV|
|Total Fat 51.8g||69 %|
|Saturated Fat 32.5g||162 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 141.5mg||44 %|
|Sodium 524.2mg||18 %|
|Potassium 991mg||26 %|
|Total Carbohydrate 60.3g||18 %|
|Dietary Fiber 7.4g||29 %|
|Sugars, other 52.9g|
|Protein 15.5g||22 %|
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Calories per serving: 753
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