4 tablespoons unsalted butter
1 bunch celery, cut in 1-inch pieces
1 1/2 tablespoons cornstarch
2 cups chicken broth
1/2 teaspoon dried marjoram
1/4 each: dried thyme, salt, 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 saute, stirring occasionally for 3 minutes or until crisp tender. In a small bowl, whisk together the cornstarch and chicken broth until smooth and add to the skillet. Bring to a boil, stirring. Reduce heat to moderately low. Simmer, stirring occasionally for 5 minutes. Add marjoram, thyme, salt, pepper and parsley. Preheat the oven to 350 degrees F. Scatter the onion rings over the
bottom of a buttered 12 x 8 x 2-inch baking dish. Spoon the celery mixture over them and cover tightly with aluminum foil. Bake, covered for 50 to 55 minutes.
Serves 6.
From fooddownunder.com.
