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Braised Celery


2 bn Celery; sliced
1 tb Unsalted butter
2 tb Dijon mustard
2 c Beef broth
Blanch the celery, drain and cool.


When ready to serve, combine broth, butter, mustard and bring to a simmer.

Add celery and heat through. Salt and pepper to taste.


You may need as much as 3 cups broth for this. Chicken stock works too, or a combination .

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