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Braised Celery

Braised Celery
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Yield: Serves 4

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Braised Celery


  • 1 bunch celery
  • 6 tablespoons butter
  • 2 beef bouillon cubes
  • salt and pepper
  • parsley
  • almonds


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.
Updated Monday, October 8th, 2007

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