Baked Celery And Onions With Herbs

Recipe Ingredients

4 tablespoons	60ml	Unsalted butter
1 stick		Celery - cut 1inch pieces
1 1/2 tablespoons	22ml	Cornstarch
2 cups	474ml	Chicken broth
1/2 teaspoon	2.5ml	Dried marjoram
1/4 teaspoon	1.3ml	Dried thyme
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Black pepper
2 tablespoons	30ml	Fresh parsley - minced
2 tablespoons	30ml	Onions - thinly sliced (medium)

Recipe Instructions

Melt the butter in a heavy 12 inch skillet over moderate heat. Add the celery and saute, stirring  In a small bowl, whisk together the cornstarch and chicken broth until smooth and add to the skillet.

Bring to a boil, stirring. Reduce the heat to moderately low.. Simmer, stirring occasionally for 5 minutes. Add marjoram, thyme, salt, pepper and parsley. Preheat the oven to 350F. Scatter the

Spoon the celery mixture over them and cover tightly with aluminum foil. AT this point the casserole can be cooled to room temperature and kept in the refrigerator for up to 24 hours. Bake , covered for 50 to 55 minutes.

Source:
Readers Digest Cook Now, Serve Later, 1989

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