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Rating: 4.0/5 (5 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven, Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 84
% Daily Value**
Total Fat 8g
Saturated Fat 5g
Unsaturated Fat 0g
Cholesterol 20mg
Sodium 291mg
Total Carbohydrate 3g
Dietary Fiber 0g
Sugars 1g
Protein 1g
Vitamin A  8%Vitamin C  4%
Calcium  2%Iron  1%
Potassium  3%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Celery and Onions with Herbs

Recipe Tags: Vegetable Recipes

Date Added: June 11, 2009


1/2 Teaspoon Dried Marjoram
1/4 Teaspoon Salt to taste
2 Tablespoons Fresh Parsley minced
4 Tablespoons Unsalted Butter
1/4 Teaspoon Pepper
2 Cups Chicken Broth
1 1/2 Tablespoons Cornstarch dissolved in one tablespoon cold water
1/4 Teaspoon Dried Thyme Leaves
2 Onions thinly sliced
1 Bunch Celery cut 1inch pieces
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1. Melt the butter in a heavy 12 inch skillet over moderate heat.

2. Add the celery and saute, stirring occasionally for 3 minutes or until crisp tender.

3. In a small bowl, whisk together the cornstarch and chicken broth until smooth and add to the skillet.

4. Bring to a boil, stirring. Reduce the heat to moderately low.. Simmer, stirring occasionally for 5 minutes.

5. Add marjoram, thyme, salt, pepper and parsley.

6. Preheat the oven to 350.

7. Scatter the onion rings over the bottom of a buttered 12 by 8 by 2 baking dish.

8. Spoon the celery mixture over them and cover tightly with aluminum foil. AT this point the casserole can be cooled to room temperature and kept in the refrigerator for up to 24 hours.

9. Bake , covered for 50 to 55 minutes.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, MSG, Poultry, Corn, Celery, Onion allergies.
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