Florida Simmered Celery

Oxmoor House
4 servings


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1 chicken-flavored bouillon cube
1 cup boiling water
1 tablespoon onion, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon finely chopped fresh celery leaves
2 tablespoons butter or margarine
2 large bunches celery, cleaned and cut into 1/2-inch slices (about 3 cups)
1/8 teaspoon marjoram
1/8 teaspoon salt
Dash of pepper
2 teaspoons cornstarch


Dissolve bouillon cube in boiling water; set aside. Sauté onion, parsley, and celery leaves in butter in a heavy skillet until onion is tender. Add 1/3 cup bouillon, celery, marjoram, salt, and pepper, mixing well.

Bring to a boil. Reduce heat; cover and simmer 20 minutes.

Dissolve cornstarch in remaining % cup bouillon; add to celery mixture, stirring well. Bring to a boil; cook, stirring constantly, until thickened and bubbly.

Created date

February 2010