Clean the celery, and discard the tops and any tough stalks. Cut the stalks, hearts, and root into 3-inch pieces. Heat the butter until bubbling in a large skillet, dissolve the bouillon cubes in the butter, and add the celery, almonds, and seasoning. Cook until the celery and almonds are brown and glazed with the beef-flavored butter. Garnish with chopped parsley, and serve.
Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)!
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.