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4Ingredients
15Minutes
50Calories
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Ingredients
US|METRIC
2 SERVINGS
- 8 stalks celery (scrubbed and ends trimmed, chop and reserve leaves)
- 1 Tbsp. butter
- 1 pinch salt (and freshly ground black pepper)
- 1/2 cup vegetable stock
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NutritionView More
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50Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories50Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium380mg16% |
| Potassium140mg4% |
| Protein<1g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate2g1% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A10% |
| Vitamin C4% |
| Calcium2% |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(7)
Nadeane H. 8 years ago
We enjoyed this recipe as a side dish to spare ribs. My 7 year old son even liked it and had a bit of a second helping. It's super easy to make. I went very light on the salt because celery is salty tasting. But then I added some to my serving at the table. Other than that, I changed from regular ground black pepper to Penzey's Forward, which gave it a bit more dimension. It was a good choice. The only reason I didn't give this recipe 5 stars is because ... well, it's celery ... hard to get that excited about celery. Still, though, make this dish. You'll be glad you did!