Total Time
20mins
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.

Ingredients Nutrition

Directions

  1. Place celery, water, and bouillon in med saucepan; bring to boil.
  2. Reduce heat, cover and cook approx 15 minutes or until celery is crisp-tender.
  3. Drain, add butter, cover and let stand until butter melts.
  4. Sprinkle with cheese and parsley.

Reviews

Most Helpful

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!

Gina*S April 12, 2005

This was a great side dish - very unique. Such a fresh flavour, perfect with seafood.

SolightlyUK April 05, 2004

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.

Ducky January 05, 2004

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