| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
bn |
Celery |
| 4 |
tb |
Olive oil |
| 1 1/2 |
tb |
Red wine vinegar |
| 2 |
c |
Chicken broth |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
PREHEAT OVEN TO 350F. Trim any discoloration from root bottoms of celery
but allow stalks to remain attached. Cut each bunch of celery in half
lengthwise. Cut tops off, leaving bottom halves about 5 inches long.
Reserve some celery leaves for garnish. Place celery in single layer in
shallow casserole, cut side up. Drizzle olive oil evenly over celery. Stir
red wine vinegar into chicken broth. Pour mixture over celery. Sprinkle
with salt and pepper to taste. Cover dish with foil. Bake 1 1/4-to-1 1/2
hours. Serve hot or cold. Sprinkle a few celery leaves on top as garnish.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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