We still really like this recipe. It is 5 star as written, although I've now tweaked it for our family. I double the almonds, melt in an extra 2T of butter right before adding the celery, and I don't measure the celery anymore; I just use one head. Watch those almonds and be sure to stir often- they turn quickly at the end! I use a bouillon cube and 1tsp. of Better Than Bouillon interchangeably depending on what I have on hand (usually the latter). I also use onion powder (same amount) more often than dried minced onion because I never have it. We like the celery cooked a bit more, so I put a lid on after adding the celery and stir often, measuring 'doneness' with a fork. The leftovers reheat well enough for home use, but if you're making it in advance to bring somewhere, definitely follow the Cook's Note instructions. We usually eat this with chicken fried rice and green onion cakes. (Edited to add adaptations.)
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We still really like this recipe. It is 5 star as written, although I've now tweaked it for...