| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Diced celery |
| 1 | sm | Onion; chopped |
| 1 1/2 | c | Boiling water |
| 1/2 | ts | Salt |
| 1/4 | c | Butter |
| 1/4 | c | Flour |
| 1 | qt | Milk |
| 1 1/4 | ts | Salt |
| 1 | ts | Chopped parsley; if desired |
INSTRUCTIONS
Select crisp celery, wash thoroughly, trim off any discoloration on root and damaged portions: chop both leaves and stems. SIMMER celery and onion until tender (10 minutes) in the boiling water with the 1/2-teaspoon salt. Melt butter in saucepan, blend in flour, add milk gradually and cook with constant stirring until sauce boils and thickens. Add the 1 1/4 teaspoons salt and cooked vegetables and their liquid. Heat to boiling and garnish with chopped parsley. Chopped or riced hard-cooked egg is also an attractive and nutritious garnish. 5 servings. Posted to recipelu-digest Volume 01 Number 358 by ncanty@juno.com (Nadia I Canty) on Dec 11, 1997
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