Celery and Carrots in Parsley Cream
|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)|
|Arrowroot||1 1⁄2 Teaspoon|
|Black pepper||1 Dash|
|Instant onions||1 Tablespoon, chopped|
|Milk||1 Cup (16 tbs)|
|Parsley flakes||1⁄2 Teaspoon|
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.
9 Serve at once.
Calories 124 Calories from Fat 72
% Daily Value*
Total Fat 8 g12.6%
Saturated Fat 5 g24.8%
Trans Fat 0 g
Cholesterol 21.8 mg7.3%
Sodium 818.9 mg34.1%
Total Carbohydrates 11 g3.6%
Dietary Fiber 1.9 g7.7%
Sugars 6.2 g
Protein 3 g6.1%
Vitamin A 62.9% Vitamin C 7.1%
Calcium 12.1% Iron 5.5%
*Based on a 2000 Calorie diet