Celery, Milan Style
Celery, Milan Style
6 large stalks celery
3/4 cup water
1/2 teaspoon instant chicken bouillon
2 tablespoons butter or margarine
1/4 cup grated Parmesan cheese
Minced parsley
Cut celery into 2-inch pieces
Heat celery, water and bouillon to boiling; reduce heat
Cover and cook until celery is crisp-tender, about 15 minutes; drain
Dot with butter; cover and let stand until margarine is melted
Sprinkle with grated cheese and parsley
Yields 4 to 6 servings
Leave a Comment