Celery And Carrots In Parsley Sauce Recipe

Name: Celery And Carrots In Parsley Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. celery, cut in 2-inch pieces; 1 large carrot, sliced thin; 1/2 tsp. rosemary leaves; 2 tsp. chicken based bouillon; 1/2 c. hot water; 1 c. milk; 2 Tbsp. butter; 1 1/2 tsp. cornstarch; 1/4 tsp. salt; dash of pepper; 1 Tbsp. instant onion; 1/2 tsp. parsley flakes

Servings: persons

2 c. celery, cut in 2-inch pieces
1 large carrot, sliced thin
1/2 tsp. rosemary leaves
2 tsp. chicken based bouillon
1/2 c. hot water
1 c. milk
2 Tbsp. butter
1 1/2 tsp. cornstarch
1/4 tsp. salt
dash of pepper
1 Tbsp. instant onion
1/2 tsp. parsley flakes

1
Put celery, carrot, rosemary, bouillon and water in saucepan. Bring to boil.
2
Simmer 10 minutes, drain and keep warm.
3
Melt butter, stir in cornstarch, salt, pepper, onions and milk.
4
Cook until thick.
5
Stir in parsley and pour over vegetables.
6
Place in small casserole dish and bake for 23 to 30 minutes at 350u00b0.
7
For extra crispness, sprinkle can of French fried onion on top before serving.

130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. celery, cut in 2-inch pieces, 1 large carrot, sliced thin, 1/2 tsp. rosemary leaves, 2 tsp. chicken based bouillon, and more.

Yes, Celery And Carrots In Parsley Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Celery And Carrots In Parsley Sauce

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