| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Heads celery |
| 1 |
sm |
Onion,; thinly sliced |
| 1 |
|
Carrot,; thinly sliced |
| 1/2 |
c |
Fresh or canned chicken stock or broth |
|
|
Salt and freshly-ground black pepper |
| 2 |
ts |
Flour |
| 2 |
ts |
Butter,; softened |
| 1/4 |
c |
Chopped fresh parsley; (optional) |
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 <meginny@frontiernet.net>
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