Prep 20 mins
Cook 5 mins
"The Classic Snacking And Salad Vegetable, Served As A Delicious Cooked Side Dish". I cannot believe how tasty this was. Super good and more than quick to make. Try it, you'll love it!
- 1 bunch celery, to yield at least 4 1/2 cups sliced
- 2 1⁄2 cups canned low sodium chicken broth
- 1⁄2 cup chopped onion
- 1 tablespoon chopped parsley
- 2 teaspoons dried leaf thyme, crushed
- 1 teaspoon dried rosemary, crushed
- 1⁄4 teaspoon ground pepper
- 1⁄4 teaspoon salt
- 2 teaspoons butter, for garnish
- 2 teaspoons chopped herbs, for garnish
- Cut celery stalks into diagonal slices about 1/4-inch wide.
- In large saucepan, bring chicken broth to full boil over HIGH heat, adding chopped onion with herbs and seasonings. Add sliced celery and return broth to simmer. Reduce heat and cook for 4-5 minutes, or until barely tender. Do not allow to lose full crispness.
- Drain immediatley and place in serving bowl. Toss with butter and additional herbs. Serve hot.
This was SO good!! I loved that it was made with things easily found in my cupboard and is such a fabulous way to use up some extra celery. What full flavor and low-cal as well! I will definitely be making this again. It's just what I hoped to find. Thanks so much for posting it. If you're hesitating to make this, don't!! It's wonderful!
This makes a wonderful tasting a light side for your summer cooking. I skipped the butter entirely and it was still delicious without that bit of fat. I was really surprised at the amount of flavor that this delivers. The fact that it's easy and quick doesn't hurt either. That said I should mention that I did cook it longer to remove the "crunch" so that DH would eat it too. I turned the heat down and gave it another 15 mins covered. We loved it. Made for Photo Tag.