1 small bunch celery (8 stalks), leaves removed or 1 pound cut celery hearts
2 teaspoons butter
1 pinch white pepper
1 pinch mace, optional
1/2 cup beef broth
Wash celery and cut into 4-inch sections.
Place celery in a large skillet. Add water to cover. Bring to a boil over High heat. Reduce heat to Medium and cook 5 minutes. Drain water from skillet.
Add butter, pepper, mace and 1/4 cup beef broth to the skillet with celery. Stir to blend. Reduce heat to Medium-Low; cover skillet with lid; cook 5 minutes until broth evaporates.
Pour remaining broth over celery and cook 10 minutes longer covered with lid. Open lid and stir occasionally to coat celery with broth. Serve when celery is fork tender and glazed with reduced broth.
No Nutritional Information Available
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