Celery Casserole With Almonds

• 2 heads celery
• butter or olive oil
• 2 green peppers, cut into slivers
• Tbsp. chopped parsley
• 1 Tbsp. chopped chives
• 1/2 clove garlic, finely minced
• 2 Tbsp. olive oil
• 1/2 c. slivered blanched almonds, sauteed in butter
• 1 c. or more vegetable broth

1. Remove outer stalks and leaves from celery.
2. Cut heads into quarters lengthwise; brown in butter.
3. Place in a shallow casserole with green peppers, parsley, chives, garlic and olive oil.
4. Top with almonds; pour on broth to a depth of 1/4 inch in casserole.
5. Cover; bake in a preheated 350u0b0 oven for 30 minutes, basting with liquid in casserole several times.
6. Uncover; baste again.
7. Cook until celery is tender.
8. Add more broth if needed during baking.
9. Serves 4.

celery, butter, green peppers, parsley, chives, clove garlic, olive oil, slivered blanched almonds, vegetable broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414673 (may not work)