Cut cleaned celery diagonally into 1-inch pieces. Cook celery until tender (about 10 minutes). Do not overcook. The celery should hold its shape and remain crisp. Add sugar, lemon juice, salad oil and garlic. Cook for an additional 2 minutes. Mix the potato starch with 2 tablespoons of water. Add to the boiling celery and cook 2 minutes on reduced heat until slightly thickened. Posted to recipelu-digest by "Diane Geary."
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|Serving Size: 1 Serving (582g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 84 (9%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 0mg||0 %|
|Sodium 13mg||0 %|
|Potassium 271.1mg||7 %|
|Total Carbohydrate 221g||65 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 218.1g|
|Protein 1.5g||2 %|
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Calories per serving: 928
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