Veggie of the Week: Celery pt. 3

Selection and Storage:
– Celery is available year round
– Buy celery that has fresh leaves and stem that are bright green and crispy
– Avoid slump, shriveled stems, and dry, yellow, or spoiled leaves since they will have less flavour
– Typically celery can stay fresh for up to a week in the fridge if wrapped in paper towel and placed inside an air tight bag
– Leaves are best used while fresh

Braised Celery

Braised Celery
Makes 4 servings

1 bunch celery, cleaned and cut into 4 inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1 cube chicken bouillon
1 cup boiling water
1 tablespoon minced fresh parsley (optional garnish)

1. Arrange the celery in a single layer on the bottom of a large skillet.
2. Season with salt and pepper.
3. Dot with butter.
4. Dissolve the bouillon cube in boiling water, and pour over the celery.
5. Cover pan, and bring to a boil over medium-high heat.
6. Reduce heat to low, and simmer for 30 minutes.
7. Sprinkle with parsley before serving.
8. Enjoy!


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