Celery And Carrots In Parsley Sauce - cooking recipe

Ingredients

2 c. celery, cut in 2-inch pieces
1 large carrot, sliced thin
1/2 tsp. rosemary leaves
2 tsp. chicken based bouillon
1/2 c. hot water
1 c. milk
2 Tbsp. butter
1 1/2 tsp. cornstarch
1/4 tsp. salt
dash of pepper
1 Tbsp. instant onion
1/2 tsp. parsley flakes

Preparation

Put celery, carrot, rosemary, bouillon and water in saucepan. Bring to boil.
Simmer 10 minutes, drain and keep warm.
Melt butter, stir in cornstarch, salt, pepper, onions and milk.
Cook until thick.
Stir in parsley and pour over vegetables.
Place in small casserole dish and bake for 23 to 30 minutes at 350\u00b0.
For extra crispness, sprinkle can of French fried onion on top before serving.