Recipe courtesy Food Network Magazine
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Saute 1 sliced onion in a skillet with butter until golden. Add 1 chopped carrot, fresh oregano, salt and pepper; cook 2 minutes. Peel 1 bunch celery; cut into long pieces and add to the skillet with 1 cup chicken broth. Cover and simmer until just tender, 20 minutes; uncover and boil to thicken. Stir in more butter and chopped parsley.
Photograph by Antonis Achilleos
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By kelly.wilkinson...
Terre Haute, IN
on October 20, 2012
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We make this recipe often particularly in the winter. It is a great way to eat vegetables. I am going to add fennel to it the next time.
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