Celery, Milan Style
photo by brokenburner
- Ready In:
- 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.
Questions & Replies
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Having purchased a case of organic celery to fight my husbands high blood pressure I went looking for recipes. I found this simply recipe and have been building on it. Just today for lunch I prepared, added a bit of extra stock and slipped in a cup of quinoa. Excellent! Who could have imagined celery would taste good as a stand alone veggie!
I made this for dinner, and we both enjoyed this. Then the next day, DH says "What did you do to that celery?" I said: Did you like it? He said it was very good. It must have made a big impression. Simple, healthy, tasty. I added a little garlic salt, celery salt & black pepper instead of the bouillon. Thank you winkki!
I was in a pinch with some extra celery on hand and decided to give this recipe a try. It turned out pretty well. If someone were to make this, I would say they should probably enjoy celery. Its flavor is definitely there. It's an interesting taste that takes a few bites getting used to. After those first few bites, I found myself going back for seconds! My family sends mixed reviews. I don't keep parsley in the house, but I used cilantro successfully in its place. I substituted vegetable stock for the chicken bouillon and added some salt and pepper. I would probably make this again.
This is totally awesome. I never thought of serving celery on its' own before. The only change that I made was to use fat free chicken broth instead of boullion and water and I cut the margarine to 1 tablespoon. Hubby asked me to make this again the following week and am serving for company tomorrow night as well. Thanks for a great recipe idea.