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Ingredients
4 small bunches of celery, about 2 pounds
1 tablespoon butter
¼ cup finely chopped onion
Salt to taste if desired
Freshly ground pepper to taste
¾ cup fresh or canned chicken broth
Nutritional analysis per serving (4 servings)
5 grams carbs; 9 milligrams cholesterol; 50 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 2 grams fiber; 420 milligrams sodium; 1 gram protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Neatly trim the bottom of each bunch of celery, making it clean and smooth. Cut off the celery bunches about 4 inches from the bottom. Save the leafy portion for other uses.
- Step 2
Using a swivel-bladed vegetable knife, scrape the outside stalks, rinse well and drain.
- Step 3
Boil enough water in a pan to cover the celery bases when they are added. Add the celery and simmer 5 minutes. Drain.
- Step 4
Heat the butter in a skillet large enough to hold the celery bunches compactly in one layer. Sprinkle with onion and add the celery. Sprinkle with salt and pepper and add the broth. Bring to a boil and cover tightly. Simmer until tender, about 15 to 20 minutes.
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