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Celery and Carrots in Parsley Cream

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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

Rate It

Your rating: None
4.45
Average: 4.5 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

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Celery And Carrots In Parsley Cream Recipe