Corn 'n' Celery Saute Recipe
Phyllis Groves of Ukiah, California, says, “This light but different vegetable combination goes well with almost any main dish.”
- 3/4 cup sliced celery
- 1 tablespoon butter, cubed
- 1 cup frozen corn, thawed
- 1/8 teaspoon salt
- Dash pepper
- 1. In a small skillet, saute celery in butter until crisp-tender; add corn. Cook and stir until heated through. Stir in salt and pepper. Yield: 2 servings.
3/4 cup equals 130 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 226 mg sodium, 18 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
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