The classic snacking and salad vegetable, served as a delicious cooked side dish
Preparation time: 20 minutes
Servings: 6 (¾ cup) servings.
5 A Day servings: 1½
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1 small bunch celery, to yield at least 4½ cups sliced
2½ cups low-sodium canned chicken broth
½ cup chopped onion
1 tablespoon chopped parsley
2 teaspoons dried leaf thyme, crushed
1 teaspoon dried rosemary, crushed
¼ teaspoon ground pepper
¼ teaspoon salt
2 teaspoons butter, for garnish
2 teaspoons chopped herbs, for garnish
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- Cut celery stalks into diagonal slices about 1/4 inches wide.
- In large saucepan, bring chicken broth to full boil over HIGH heat, adding chopped onion with herbs and seasonings. Add sliced celery and return broth to simmer. Reduce heat and cook for 4-5 minutes, or until barely tender. Do not allow to lose full crispness.
- Drain immediately and place in a serving bowl. Toss with butter and additional herbs. Serve hot.
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| Nutritional Information per Serving |
| Calories: 130 |
Saturated Fat: 0g |
| Carbohydrates: 22g |
Dietary Fiber: 6g |
| Total Fat: 4g |
% of Calories from Fat: 26% |
| Cholesterol: 0mg |
Sodium: 240mg |
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Protein: 4g |
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© Copyright 2006 A. Duda & Sons, Inc. All Rights Reserved
