Community Pick
Celery, Milan Style
"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."
photo by brokenburner
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 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
directions
- 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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Reviews
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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 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. -
Very simple to make and quite tasty. Something different to serve.
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Tweaks
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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!
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Quite tasty! I used white mild cheddar cheese instead of Parmesan and it was still great. -
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.
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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.
