Try this Braised Celery 3 recipe, or contribute your own.

Still searching for what to cook ?

Name: Braised Celery 3
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Salt and freshly-ground; 2 ts Flour; 1 sm Onion,; thinly sliced; 1 Carrot,; thinly sliced; 2 Heads celery; 1/2 c Fresh or canned chicken; 1/4 c Chopped fresh parsley;; 2 ts Butter,; softened

Find the most delicious recipes here

INGREDIENTS

Salt and freshly-ground
2 ts Flour
1 sm Onion,; thinly sliced
1 Carrot,; thinly sliced
2 Heads celery
1/2 c Fresh or canned chicken
1/4 c Chopped fresh parsley;
2 ts Butter,; softened

Servings

INSTRUCTIONS

Preheat the oven to 325 degrees. Grease a 10-inch ovenproof dish. Bring a large pot of water to a boil. Remove leaves and tough ends from celery, cut each head in half lengthwise, and add to boiling water. Return to a boil and cook 8 to 10 minutes. Drain carefully. Place onion, carrot and chicken stock in prepared baking dish. Top with celery. Season to taste with salt and pepper. Cover and bake until tender, 20 to 30 minutes. In a small bowl, mix flour and butter together to a smooth paste. Remove dish from oven, and transfer vegetables to a platter, leaving juices in pan. Whisk flour and butter mixture into remaining liquid. Over high heat, quickly bring back to a boil and simmer until thickened, 2 to 3 minutes. Pour over vegetables and sprinkle with parsley if desired. Yield: 4 servings. Recipe By :WELL-STOCKED PANTRY SHOW#ND7007 Posted to MC-Recipe Digest V1 #270 Date: Wed, 30 Oct 1996 11:15:52 -0500 From: Meg Antczak

NOTES

Alert editor

Braised Celery 3

Salt and freshly-ground
2 ts Flour
1 sm Onion,; thinly sliced
1 Carrot,; thinly sliced
2 Heads celery
1/2 c Fresh or canned chicken
1/4 c Chopped fresh parsley;
2 ts Butter,; softened

Preheat the oven to 325 degrees. Grease a 10-inch ovenproof dish. Bring a  large pot of water to a boil. Remove leaves and tough ends from celery, cut  each head in half lengthwise, and add to boiling water. Return to a boil  and cook 8 to 10 minutes. Drain carefully. Place onion, carrot and chicken  stock in prepared baking dish. Top with celery. Season to taste with salt  and pepper. Cover and bake until tender, 20 to 30 minutes. In a small bowl,  mix flour and butter together to a smooth paste. Remove dish from oven, and  transfer vegetables to a platter, leaving juices in pan. Whisk flour and  butter mixture into remaining liquid. Over high heat, quickly bring back to  a boil and simmer until thickened, 2 to 3 minutes. Pour over vegetables and  sprinkle with parsley if desired.    Yield: 4 servings.  Recipe By     :WELL-STOCKED PANTRY SHOW#ND7007    Posted to MC-Recipe Digest V1 #270    Date: Wed, 30 Oct 1996 11:15:52 -0500    From: Meg Antczak <meginny@frontiernet.net>

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (6g)
Recipe Makes: 1 Servings

Calories: 23
Calories from Fat: 1 (4%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.1mg		0 %
Potassium 6.7mg		0 %
Total Carbohydrate 4.8g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 4.6g
Protein 0.6g		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.

About Our Nutrition Facts

Calories per serving: 23

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe