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Ingredients:
6 Cups Sliced Celery
65g Butter
1 Teaspoon Salt
½ Teaspoon Pepper
¼ Teaspoon Nutmeg
2 Tablespoons Minced Spring Onions
115g Slivered Almonds
2 Teaspoons Butter
4 Tablespoons Dry Sherry
Method:
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Sauté the celery in the 65g butter with the sale, pepper and nutmeg for two minutes.
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Cover and cook for 10 minutes.
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Add the onions, mix well and cook for two minutes.
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Brown the almonds in the remaining butter, then stir in the sherry and cook for two minutes.
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Pour the almond mix over the celery mix and serve immediately.
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