Ingredients Jump to Instructions ↓

  1. 1/2 cup blanched almonds

  2. 2 teaspoons unsalted butter

  3. 1 1/2 cups chicken broth

  4. 2 celery

  5. 4 teaspoons unsalted butter

  6. 2 cups red or green bell pepper

  7. 1 teaspoon parsley

  8. 1 teaspoon chives

  9. 1 teaspoon garlic

  10. 2 teaspoons olive oil

Instructions Jump to Ingredients ↑

  1. Preparation : heat chicken broth in a saucepan until reduced by one-third heat 2 tablespoons butter in a skillet, over a medium flame add almonds, saute for 10 minutes remove from heat and set aside trim leaves and outer ribs from celery heat 4 tablespoons butter in a large skillet, over a moderate flame add celery and saute until lightly browned on all sides place in a shallow casserole add bell peppers, parsley, chives, garlic, and olive oil top with almonds pour reduced broth over all bake, covered, @ 350 degrees for 30 minutes, basting often bake, uncovered, @ 350 degrees for 15-30 minutes, until tender add additional broth or water as needed to keep moist serve hot


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