Avery Island Celery Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 1 16-ounce can no-salt-added tomatoes | ||
| 1/4 cup acceptable margarine | ||
| Onion | 1 Medium, chopped | |
| Hot pepper sauce | 1/2 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| 4 cups diagonally cut celery | ||
| 1 10-ounce package frozen no-salt-added peas, thawed | ||
Directions
Drain tomatoes, reserving liquid.
Set aside.
Melt margarine in a large skillet over medium-high heat.
Add onion and saute until just tender but not brown.
Add liquid from tomatoes, hot pepper sauce and thyme.
Bring to a boil and stir in celery and peas.
Cover and cook 10 minutes, or until barely tender.
Add tomatoes and heat thoroughly before serving.
Set aside.
Melt margarine in a large skillet over medium-high heat.
Add onion and saute until just tender but not brown.
Add liquid from tomatoes, hot pepper sauce and thyme.
Bring to a boil and stir in celery and peas.
Cover and cook 10 minutes, or until barely tender.
Add tomatoes and heat thoroughly before serving.
Chef
