|Celery stalks||1 Bunch (100 gm)|
|Water||3⁄4 Cup (12 tbs)|
|Chicken bouillon cube||1|
1. Scrub celery stalks with a stiff brush. Scrape off any discoloration with a knife. Cut stalks into 4-inch lengths. If celery stalks are wide, cut in half lengthwise. Prepare about 36 lengths.
2. Melt butter in skillet. Add celery and cook over medium heat, stirring occasionally, until celery is delicately browned and somewhat tender.
3. Add water and bouillon cube and simmer until celery is tender and liquid reduced to about 1/4, cup.