** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Trim tops from celery; cut celery in 1-inch pieces.
3. In 10-inch skillet, melt margarine. Add carrots, green pepper, onion and celery; saute for 5 minutes.
4. Spoon into a 12 x 8 x 2-inch baking pan or 2-quart casserole.
5. Stir in tomatoes. In a small bowl, mix cornstarch and chicken broth until blended; stir in parsley and basil.
6. Pour over vegetables. Cover and bake until celery is tender, about 45 minutes.
7. Serves Note: Canned tomatoes may be used instead of fresh tomatoes.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, MSG, Poultry, Corn, Celery, Onion allergies.
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