Celery, Braised
Portion Size: ½ cup celery
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups celery | Washed, trimmed and cut into 1 inch pieces |
| ½ teaspoon salt | |
| ¼ teaspoon pepper | |
| 2 tablespoons olive oil | |
| 1 cube chicken bouillon | |
| 1 cup boiling water | |
| 1 tablespoon parsley flakes |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Arrange the celery in a single layer on the bottom of a large skillet. Season with salt and pepper. Add oil. | |
| 2 | Dissolve the bouillon cube in boiling water, and pour over the celery. Cover pan, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Sprinkle with parsley before serving. | Cook until internal temperature reaches 135°F. |
Variations: Celery can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor.
Celery and Carrots Saute with Lemon: Saute 4 c. diced celery and 4 cups carrots diced in 1 tablespoon olive oil. Add 3 tablespoons water, 2 tablespoons lemon juice, ¼ teaspoon celery seed, 2 tablespoons parsley flakes and1/4 teaspoon ground black. Cook until tender crisp.
Posted in Vegetable Recipes
