Baked Celery And Onions With Herbs

[Guest guest]

Baked Celery And Onions With Herbs

 

4 tablespoons unsalted butter

1 bunch celery, cut in 1 inch pieces

1 1/2 tablespoons cornstarch

2 cups vegetable broth

1/2 teaspoon dried marjoram

1/4 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons fresh parsley, minced

2 medium onions, thinly sliced

 

Melt the butter in a heavy 12 inch skillet over moderate heat.

Add the celery and sauté, stirring occasionally for 3 minutes or until crisp

tender.

In a small bowl, whisk together the cornstarch and 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 350 degrees.

Scatter the onion rings over the bottom of a buttered 12 by 8 by 2 baking dish.

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.

Makes 4 servings.