| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Low-fat / l, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
bn |
Celery; sliced |
| 1 |
tb |
Unsalted butter |
| 2 |
tb |
Dijon mustard |
| 2 |
c |
Beef broth |
INSTRUCTIONS
Blanch the celery, drain and cool.
When ready to serve, combine broth, butter, mustard and bring to a simmer.
Add celery and heat through. Salt and pepper to taste.
NOTE:
You may need as much as 3 cups broth for this. Chicken stock works too, or
a combination .
Recipe by: Cuisinart Cookbook
Posted to EAT-LF Digest by KSBAUM@aol.com on Sep 4, 1998, converted by
MM_Buster v2.0l.
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