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Suggest a better description1. Heat oven to 375 degrees. Heat butter and oil in a large ovenproof skillet. Add celery pieces and saut, turning once, until golden on both sides, about 10 minutes. Sprinkle celery with salt, add about 1/2 cup water, and transfer skillet to oven. 2. Braise celery for 10 minutes, then turn. Continue braising celery until tender but not falling apart, another 10 to 15 minutes. Return skillet to stove; simmer celery over medium heat until any remaining liquid thickens to form a nice glaze. (Can loosely cover and set aside at room temperature up to 6 hours.) Note: When preparing the celery, make sure not to trim off the root end---youll need it to hold the stalks together. mm Norma Wrenn
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Serving Size: 1 Serving (3g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 20 | ||
Calories from Fat: 20 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 13.7mg | 0 % | |
Potassium 3.7mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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: 20
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