Celery Saute - Side Disk or Keto Stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Raw Celery-1 head-diced2 Ounces Yellow Onion, diced 3 tbsp Butter, unsalted .25 tsp Sage, ground (optional)
1. Wash a head of Celery.
2. Slice the celery into bite-sized pieces. Note: You can cut on the diagonal, slightly, for a different look/texture to the finished dish, or dice it any way you would like.
3. Chop about half a small yellow onion and chop it into pieces about 1/2 the size of the celery pieces.
4. Take a non-stick pan and melt the butter.
5. Add the sage, if using sage, and coat the celery, onion, butter, sage mixture.
OPTIONAL: Now, stuff your bird and cook it. OR-continue cooking the dish in the non-stick pan, saute style, until desired texture (try cooked but not mushy).
OPTIONAL: Mix it up. Instead of Sage, use garlic powder, lemon juice, lemon pepper, basil, or any other herb of choice (fresh or ground).
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user EO4WELLNESS.
2. Slice the celery into bite-sized pieces. Note: You can cut on the diagonal, slightly, for a different look/texture to the finished dish, or dice it any way you would like.
3. Chop about half a small yellow onion and chop it into pieces about 1/2 the size of the celery pieces.
4. Take a non-stick pan and melt the butter.
5. Add the sage, if using sage, and coat the celery, onion, butter, sage mixture.
OPTIONAL: Now, stuff your bird and cook it. OR-continue cooking the dish in the non-stick pan, saute style, until desired texture (try cooked but not mushy).
OPTIONAL: Mix it up. Instead of Sage, use garlic powder, lemon juice, lemon pepper, basil, or any other herb of choice (fresh or ground).
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user EO4WELLNESS.
Nutritional Info Amount Per Serving
- Calories: 107.6
- Total Fat: 8.9 g
- Cholesterol: 23.3 mg
- Sodium: 140.9 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 3.0 g
- Protein: 1.4 g