Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 1/2 lbs 681g / 24oz Celery - trimmed, and Cut into 2" pieces

  3. 1/4 Onion - finely chopped

  4. 1 tablespoon 15ml ThickenThin NotStarch thickener

  5. 1 cup 237ml Vegetable broth

  6. 2 cups 125g / 4.4oz Plum tomatoes - seeded, chopped (small)

  7. 6 Green olives - chopped Salt - to taste Freshly-ground black pepper - to taste

  8. 2 tablespoons 30ml Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oil in a large skillet over medium heat. Add celery and onion; cook 5 minutes, until onion is softened. Sprinkle with thickener, salt and pepper and mix well. Saute 2 minutes. Stir in broth; heat to boiling. Cover and simmer 10 to 15 minutes, until celery is tender. Uncover and stir in tomatoes and olives. Simmer 3 minutes, until liquid thickens. Season to taste with salt and pepper. Sprinkle with parsley. This recipe yields 6 servings. Carbohydrates: 8.5 grams Net Carbs: 6 grams Fiber: 2.5 grams Protein: 1.5 grams Fat: 6 grams Calories: 86 Description: "It's not often we think of celery as a cooked vegetable, but its a great low carb side dish. Once you try this combination, you'll be hooked."


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