| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
bn |
Celery |
| 1 |
tb |
Butter |
| 2 |
sl |
Bacon; finely chopped |
| 1 |
sm |
Onion; finely chopped |
| 1 |
sm |
Carrot; finely chopped |
| 1 |
|
Garlic clove; minced |
| 1 |
tb |
Tomato paste |
| 1/2 |
c |
Chicken broth |
INSTRUCTIONS
Trim ends of celery stalks. With paring knife or vegetable peeler, remove
tough strings from stalks. Cut stalks crosswise into thirds. In 12"
skillet, melt butter with bacon over medium heat. Stir in onion and carrot,
and cook 8 min or until vegetables are tender. Stir in garlic and cook 30
seconds. Add tomato paste and cook, stirring 1 min longer. Stir in chicken
broth and 1/2 c. water; heat to boiling. Stir in celery, spooning vegetable
mixture over celery; heat to boiling. Reduce heat to low; cover and simmer
40-45 min, until celery is very tender and most of liquid has evaporated.
Transfer to bowl; cover and refrigerate up to 1 day. To complete, return
celery mixture to skillet and cook over med heat until heated through,
about 10 min. Makes 6 side servings. EACH: 90 calories, 2 g protein, 7 g
carbohydrate, 7 g total fat (2 g saturated), 5 mg cholesterol, 245 mg
sodium.
Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM>
on Feb 17, 1998
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