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Baked Celery Wedges


1 Stalk Celery -- Abt 2 Lbs
1 Tbsp I Can't Believe It's Not Butter - Light Or Margarine
1 cup Diced Carrot
3/4 cup Finely Chopped Onion
1 Tbsp Dried Tarragon
1 Large Garlic Clove -- Minced
1/4 Tsp Salt
1/8 Tsp Ground Pepper
1/2 cup Nonfat Veg Chicken Broth, Low Sod -- Or Low Fat
2 Tbsp Chopped Fresh Parsley


Preheat oven to 350F. Trim stem end from celery, leaving stalk intact. Cut off top portion from celery, leaving a 4" base; dice 1C from top of celery and set aside. (Use remaining celery top in salads, soups, stir-fries, etc.) Cut celery stalk into 4 lengthwise wedges; set aside.

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