Braised Celery and Tomatoes
Week 40 of 52
Side Dish #6
So, I never thought I'd be trying a dish like this, but I really liked it! This recipe comes from Vegetable Cookery, published in December 1966 by Extension Service Kansas State University of Manhattan, Kansas. I thought it was both tasty and healthy. I enjoyed this both as a side like it was intended and as a main dish, served over rice. Modifications/notes in italics.
Ingredients:
2 tablespoons butter or margarine
2 cups celery, cut in 1 inch lengths (I used 3 stalks of celery)
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon onion salt (I used onion powder)
2 cups quartered, peeled tomatoes or 1 No. 2 (20 oz) can tomatoes, drained (I used about 5 or 6 nice Roma tomatoes)
Directions:
Melt butter in a large skillet. Add celery, salt, pepper and onion salt/powder. Stir, then cover and simmer 10 to 12 minutes. Add tomatoes and stir. Cover and cook for 5 minutes or until the celery is tender, yet still a bit crisp and the tomatoes are hot.
 |
| Braised Celery and Tomatoes |
