Home Style Celery
|Celery sticks||1 , cut into 3 inch 7,5 cm pieces|
|Canned beef consomme||8 Ounce (237 Milliliter)|
|Ketchup||60 Milliliter (1/4 Cup)|
|Worcestershire sauce||15 Milliliter (1 Tablespoon)|
|Cornstarch||45 Milliliter (3 Tablespoons)|
|Cold water||45 Milliliter (3 Tablespoon)|
– In a saucepan filled with lightly salted boiling water, cook celery "al dente" then drain, place in a serving dish and keep warm.
– In a separate saucepan, combine beef consomme, ketchup and Worcestershire sauce and bring to a boil.
– Meanwhile, in a bowl, dissolve cornstarch in water.
– Add dissolved cornstarch to sauce and bring to a boil, stirring constantly. Let mixture boil for 2 minutes. Pour over celery, then garnish with parsley or tarragon and serve.