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Celery And Carrots In Parsley Cream

world.food's picture
Ingredients
  Celery stalks 2 Cup (32 tbs), cut in 2-inch lengths (Tender Ones)
  Carrot 1 , thinly sliced
  Rosemary leaves 1⁄2 Teaspoon, crushed
  Chicken seasoned stock base 2 Teaspoon
  Hot water 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon
  Arrowroot 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1 Dash
  Instant onions 1 Tablespoon, chopped
  Milk 1 Cup (16 tbs)
  Parsley flakes 1⁄2 Teaspoon
Directions

MAKING
1 In a saucepan, put celery, carrot and crushed rosemary.
2 In a bowl, mix seasoned stock base and water; pour over vegetables.
3 Cover and bring to a boil; simmer for 10 minutes or until tender.
4 Drain vegetables well and keep warm.
5 In a skillet, melt butter; blend in arrowroot, salt, pepper, onions and milk.
6 Cook over medium heat, stirring, until the sauce thickens.
7 Mix in parsley flakes.
8 Pour over the vegetables, mixing lightly.

SERVING
9 Serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Carrot
Interest: 
Everyday
Cook Time: 
20 Minutes
Servings: 
4

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