Each year ASAP staff share their favorite Thanksgiving recipes. This one comes from Communications Coordinator Sarah Hart. Celery is an integral but bit player in many Thanksgiving dishes (stuffing, stock), but this recipe lets the vegetable shine on its own.
- 4 cups celery, sliced diagonally into 1/4 inch pieces
- 2 tablespoons butter
- 1/2 cup slivered blanched almonds
- 2 teaspoons minced onion
- 1 teaspoon minced garlic
- 2 tablespoon dry white wine
- salt and pepper
Melt 1 tablespoon of butter. Add almonds and cook until almonds are toasted and butter is slightly browned; set aside. Melt the rest of the butter in a large saucepan. Add celery to this. Sprinkle with onions, garlic, salt, and pepper and toss to coat. Cover and cook over medium heat for about 10 minutes. Deglaze with wine, add almonds, and cook 2-3 minutes longer.