Prep 5 mins
Cook 15 mins
I had never thought of celery as the basis of a dish until I saw this recipe in the "Betty Crocker's New Int'l Cookbook" almost 15 yrs ago. Honestly I only tried it because we were on such a tight budget that I had no other veggies in the house one night. Boy, were we surprised! We have it fairly frequently, even when we don't have the cheese on hand, and it's a great conversation piece at dinner parties because it's so unexpected, so simple, and yet so good. When I want something totally vegan, I just substitute veggie broth for the chicken bouillon.
- 6 large celery ribs, cut in 2 inch pieces (about 4 cups)
- 3⁄4 cup water
- 1⁄2 teaspoon instant chicken bouillon
- 2 tablespoons margarine or 2 tablespoons butter
- 1⁄4 cup grated parmesan cheese
- snipped parsley
- Place celery, water, and bouillon in med saucepan; bring to boil.
- Reduce heat, cover and cook approx 15 minutes or until celery is crisp-tender.
- Drain, add butter, cover and let stand until butter melts.
- Sprinkle with cheese and parsley.
I liked this a lot! I cooked it in a large skillet, and allowed the broth to evaporate quite a bit. Then without draining I added unsalted butter. Yum!
This was a great side dish - very unique. Such a fresh flavour, perfect with seafood.
Excellent. This sounds so wierd. I mean, really, who makes a dish around celery? But it is great. DH and I ate almost the whole batch. We had a bit too much butter but think it has more to do with the amount celery than anything else. We will be having this again! Thanks.