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Florida Simmered Celery

Yield 4 servings


  • 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

How to Make It

  1. 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.

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

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

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