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Celery Almondine
1/4 c. butter or margarine
4 c. celery, sliced diagonally
1/2-inch thick
1 tsp. salt
1/16 tsp. ground black pepper
2 tsp. finely chopped green onion
1 c. blanched almonds, sliced
1/4 tsp. finely chopped garlic
1/4 c. butter or margarine
2 Tbsp. dry white wine
Melt butter in a 9-inch skillet or 2 quart saucepan. Add celery, salt and
pepper. Cover and cook over low heat for 8 minutes, or until crisp-tender. Add
green onions, cover and
cook for 1 minute. Cook almonds and garlic in remaining 1/4 cup butter until
almonds are brown, stirring to brown uniformly. Add wine to almonds and heat for
1 minute. Turn hot celery into serving dish. Spoon almonds over top, covering
celery uniformly. Serve with any meat course. Serves 8.
http://www.nancyskitchen.com
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