Baked Celery And Onions With Herbs Recipe

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   Heat the butter in a heavy 12 inch skillet over moderate heat.

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   Add in the celery and saute/fry, stirring occasionally for 3 min or possibly till crisp tender.

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   In a small bowl, whisk together the cornstarch and chicken broth till smooth and add in to the skillet.

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   4.

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   Bring to a boil, stirring.

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   Reduce the heat to moderately low.. Simmer, stirring occasionally for 5 min.

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    5.

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    Add in marjoram, thyme, salt, pepper and parsley.

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    6.

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    Preheat the oven to 350.

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    7.

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    Scatter the onion rings over the bottom of a buttered 12 by 8 by 2 baking dish.

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    8.

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    Spoon the celery mix over them and cover tightly with aluminum foil.

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    AT this point the casserole can be cooled to room temperature and kept in the refrigerator for up to 24 hrs.

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    9.

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    Bake , covered for 50 to 55 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.