Portion Size: ½ cup celery
Ingredients: Yields: 8 servings
|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|
|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.