Celery Sauce
Posted for Zwt7- Switzerland. Found on alleasyrecipes.com. Note: This is the sauce for Pork Liver Kabob, Swiss Style which I have posted separately.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4-6
YIELD: 2 1/2 cups sauce
UNITS: US
INGREDIENTS
Nutrition- 2cups finely chopped celery
- 1⁄4cup butter
- 1cup heavy cream
- 1⁄2teaspoon salt
- 1⁄8teaspoon ground nutmeg
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DIRECTIONS
- Saute celery in butter until soft, about 10 minutes.
- Place celery and cream in blender; whir until smooth.
- Return sauce to pan; add salt and nutmeg. Heat thoroughly.
- Serve along side kabobs.
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