Recipe - Braised Celery 3

2 Heads celery
1 small Onion,; thinly cut or sliced up
1 Carrot,; thinly cut or sliced up
One half cup Fresh or canned chicken
stock or broth
Salt and freshlyground
black pepper
2 teaspoon Flour
2 teaspoon Butter,; softened
One fourth cup Chopped fresh parsley;
(optional)

Preheat the oven to 325 degrees. Grease a 10inch ovenproof dish. Bring a
large pot of water to a boil. Remove leaves and tough ends from celery, cut
each head in half lengthwise, and add to boiling water. Return to a boil
and cook 8 to 10 minutes. Drain carefully. Place onion, carrot and chicken
stock in prepared baking dish. Top with celery. Season to taste with salt
and pepper. Cover and bake until tender, 20 to 30 minutes. In a small bowl,
mix flour and butter together to a smooth paste. Remove dish from oven, and
transfer vegetables to a platter, leaving juices in pan. Whisk flour and
butter mixture into remaining liquid. Over high heat, quickly bring back to
a boil and simmer until thickened, 2 to 3 minutes. Pour over vegetables and
sprinkle with parsley if desired.

Yield: 4 servings.
Recipe By :WELLSTOCKED PANTRY SHOW#ND7007

Posted to MCRecipe Digest V1 #270

Date: Wed, 30 Oct 1996 11:15:52 0500

From: Meg Antczak meginny@frontiernet.net