Green Beans And Braised Celery Recipe
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Summary
Ingredients
2 pounds fresh green beans
4 cups water
1 bunch celery hearts
1/4 cup butter or margarine
3 to 5 tablespoons chicken broth Salt and pepper to taste
3 tablespoons butter or margarine
1 teaspoon lemon juice
1 (4-ounce) jar whole pimientos, drained and diced
Directions
Wash beans, trim ends, and remove strings.
Bring 4 cups water to a boil in a Dutch oven.
Add beans; cook, uncovered, 10 minutes or until crisp-tender.
Drain, and plunge beans into cold water.
Drain again, and set aside.
Cut celery into 4- to 5-inch-long pieces.
Melt 1/4 cup butter in a large skillet; add broth, and bring to a boil.
Add celery, salt, and pepper; cover and cook 5 minutes or until tender.
Drain.
Melt 3 tablespoons butter; add green beans, lemon juice, salt, and pepper.
Heat beans thoroughly, stirring gently.
Arrange green beans and celery on a serving platter.
Garnish with pimiento.
Bring 4 cups water to a boil in a Dutch oven.
Add beans; cook, uncovered, 10 minutes or until crisp-tender.
Drain, and plunge beans into cold water.
Drain again, and set aside.
Cut celery into 4- to 5-inch-long pieces.
Melt 1/4 cup butter in a large skillet; add broth, and bring to a boil.
Add celery, salt, and pepper; cover and cook 5 minutes or until tender.
Drain.
Melt 3 tablespoons butter; add green beans, lemon juice, salt, and pepper.
Heat beans thoroughly, stirring gently.
Arrange green beans and celery on a serving platter.
Garnish with pimiento.
