Celery And Carrots In Parsley Sauce

• 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

1. Put celery, carrot, rosemary, bouillon and water in saucepan. Bring to boil.
2. Simmer 10 minutes, drain and keep warm.
3. Melt butter, stir in cornstarch, salt, pepper, onions and milk.
4. Cook until thick.
5. Stir in parsley and pour over vegetables.
6. Place in small casserole dish and bake for 23 to 30 minutes at 350u0b0.
7. For extra crispness, sprinkle can of French fried onion on top before serving.

celery, carrot, rosemary, chicken based bouillon, hot water, milk, butter, cornstarch, salt, pepper, onion, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930625 (may not work)