"This comforting skillet side dish has been a huge hit with my family from the first time I served it," relates Anna Mary Beiler of Strasburg, Pennsylvania.
Ingredients
1 cup sliced celery
1/2 cup chopped onion
2 garlic cloves, minced
3 tablespoons reduced-fat margarine
1-1/2 cups reduced-sodium chicken broth
4 cups cubed peeled potatoes
1 cup julienned carrots
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley
Instructions
1In a large skillet, saute celery, onion and garlic in margarine until tender. Add broth, potatoes, carrots and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
2Uncover and simmer for 5 minutes or until broth has thickened slightly, stirring occasionally. Sprinkle with parsley; serve with a slotted spoon.
