Stewed celery
Votes: 24
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Stewed celery - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 onion
- Butter
- 1 carrot
- Fresh oregano
- A bunch of celery
- 1 cup chicken broth
- Parsley
We recommend
Cooking the dish according to the recipe:
- Cut the onion into half rings and fry in butter in a shallow frying pan until golden brown. Add 1 chopped carrot, some fresh oregano, salt, and pepper; cook for 2 minutes.
- Separate the celery bunch and cut into large sticks; add to the pan. Pour in 1 cup of chicken broth. Cover and simmer until tender, about 20 minutes. Then remove the lid and increase the heat to a simmer to evaporate any excess liquid. Transfer the celery to a large platter and drizzle with a little more butter and chopped parsley.
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