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Creamed Celery

Creamed Celery
By Pat Lawson on Monday, September 16, 2013 at 8:41pm

1/2 cup chicken stock
3 cups celery, chopped
1 carrot, thinly sliced
1/4 teaspoon rosemary
2 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup milk

Directions:
Simmer vegetables and rosemary in stock until tender (10 – 15 minutes.).
In another sauce pan melt butter; blend in flour, salt and pepper.
Add milk, cook until thickened.
Stir sauce into undrained vegetables.

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