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| Celery Almandine |
"This is a exceptional recipe that my Aunt Stevie shared with me at my engagement celebration over 35 years in the past! This is a exquisite smooth, rather elegant, slightly crunchy, kinda nutty side dish--and I simply don't even care an awful lot for celery."
Ingredients :
- 2 tablespoons butter
- 1/three cup slivered almonds
- 4 cups sliced celery
- 1 tablespoon dried minced onion
- 1 cube chook bouillon
- 1/2 teaspoon white sugar
- 1/eight teaspoon ground ginger
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 25M |
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- Melt butter in a big skillet over medium warmness; cook and stir almonds until golden, 2 to a few mins. Stir celery, onion, bouillon, sugar, and ginger into almonds. Continue to cook and stir till celery is soft, approximately 10 mins.
Notes :
- This may be started early, even a day ahead, and completed simply before you're ready to serve the main course. Toast the almonds, add the remaining ingredients, cowl and refrigerate till you're nearly equipped to serve. This facet dish is particularly right with Asian-style dishes, like my beef chops Indonesian.
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