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Creamed Celery
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- #70241
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 chicken bouillon cube
1/2 cup water, boiling
3 cups sliced celery
3/4 cup sliced carrots
1/4 teaspoon dried rosemary leaves, crushed
2 tablespoons margarine or butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk
directions
Dissolve bouillon cube in boiling water. Add celery, carrots and rosemary. Simmer covered until tender (about 15 minutes).
In another saucepan, melt margarine and blend in the flour and salt. Add milk, cook and stir until thickened and bubbly.
Stir sauce into undrained hot vegetables.
added by
sistersister
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
September 24, 2007
This recipe sounded like it would be bland but ended up being quite tasty. We used teeny baby carrots instead of sliced.