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Add a photoServings: 6
Ingredients
- 4 Tbsp. Unsalted butter
- 1 bn Celery, cut 1inch pcs
- 1 1/2 Tbsp. Cornstarch
- 2 c. Chicken broth
- 1/2 tsp Dry marjoram
- 1/4 tsp Dry thyme
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 2 Tbsp. Fresh parsley, chopped
- 2 med Onions, thinly sliced
Directions
- 1. Heat the butter in a heavy 12 inch skillet over moderate heat.
- 2. Add in the celery and saute/fry, stirring occasionally for 3 min or possibly till crisp tender.
- 3. In a small bowl, whisk together the cornstarch and chicken broth till smooth and add in to the skillet.
- 4. Bring to a boil, stirring. Reduce the heat to moderately low.. Simmer, stirring occasionally for 5 min.
- 5. Add in 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 mix 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 hrs.
- 9. Bake , covered for 50 to 55 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 6 servings | |
| Calories 98 | |
| Calories from Fat 69 | 70% |
| Total Fat 7.84g | 10% |
| Saturated Fat 4.91g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 237mg | 10% |
| Potassium 161mg | 5% |
| Total Carbs 5.86g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.69g | 1% |
| Protein 1.4g | 2% |
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