Celery With Almonds
|Celery heads||2 Medium, washed and the stalks cut into 2 inch lengths|
|Onion||1 Small, chopped|
|Black pepper||1⁄4 Teaspoon|
|Single cream||8 Fluid Ounce|
|Chicken stock||5 Fluid Ounce|
|Almonds||6 Ounce, toasted and shredded|
Prepare, parboil and drain the celery.
In a medium sized saucepan, melt the butter over moderate heat.
Add the celery, onion, salt and pepper.
Tightly cover the pan and reduce the heat to low.
Cook for 15 minutes.
Stir occasionally and, if the celery shows signs of sticking to the pan, add a little water.
Remove the pan from the heat.
Sprinkle the flour into the pan and mix well.
Gradually add the cream and stock, stirring constantly.
Replace over moderate heat and cook, stirring constantly, until the sauce boils and thickens.
Remove from the heat, stir in the almonds, and serve.
Serving size: Complete recipe
Calories 2019 Calories from Fat 1529
% Daily Value*
Total Fat 178 g273.8%
Saturated Fat 64.5 g322.5%
Trans Fat 0 g
Cholesterol 282.5 mg94.2%
Sodium 1352.7 mg56.4%
Total Carbohydrates 77 g25.8%
Dietary Fiber 24.9 g99.4%
Sugars 16 g
Protein 50 g100.6%
Vitamin A 66.8% Vitamin C 23.4%
Calcium 76.3% Iron 45.7%
*Based on a 2000 Calorie diet