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.