Braised Celery with Herbs
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2-1/2 cups reduced-sodium chicken broth
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½ cup chopped onion
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1 tablespoon chopped parsley
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2 teaspoons dried leaf thyme, crushed
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1 teaspoon dried rosemary, crushed
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¼ teaspoon black pepper
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¼ teaspoon salt
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4-1/2 cups celery cut into diagonal slices about 1/4-inch wide
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1/2 cup carrots cut into diagonal slices about 1/4-inch wide
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¾ teaspoon butter, optional
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2 teaspoons chopped herbs, optional
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In large saucepan, bring chicken broth to full boil over high heat, adding chopped onion with herbs and seasonings.
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Add sliced celery and carrots and return broth to simmer. Reduce heat and cook 4-5 minutes, or until barely tender. Do not allow to lose full crispness.
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Drain immediately and place in a serving dish. Toss with butter and 2 teaspoons chopped herbs if desired for garnish. Serve hot.
Yields 6 servings.
| Nutrition Facts Servings per recipe:6..................... |
| Amount Per Serving |
| Calories 527.......................... Calories from fat 9 |
| ............................................................
%
Daily Value Total Fat 1g 1% ......... Saturated Fat trace 2% Cholesterol 1mg 0% Sodium 393mg 16% Carbohydrate 7g 2% ............Dietary Fiber 2g 10% Protein 6g 11% Vitamin A:65% Vitamin C:17% Folacin: 9% Calcium: 6%......... Iron: 9% Potassium: 11% |
Modified from original source: http://www.veggiemorematters.org
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu