Serves: 6
Total Calories: 172
Trim off root end of celery but do not separate ribs. Remove coarse outer ribs, reserving some leaves for garnish. Rinse celery bunch. Cut crosswise so bottom section is 6 inches long. Reserve top portion for another use. Cut bottom section crosswise into six 1-inch portions. Securely tie the outside of each portion with string to hold it together. Place in a 12-inch skillet.
Add broth. Cover and bring to a boil over medium heat cook for 15 minutes or until crisp-tender. Remove celery with a slotted spoon and place in a shallow dish.
Place oil, vinegar, water, parsley, Italian herb seasoning, garlic, salt, curry powder and pepper in a blender container cover and blend until uniform. Pour over celery. Cover and chill for 3 hours, turning celery several times.
To serve, drain celery and place on individual serving plates. Remove string and garnish with pimiento and celery leaves.
This Celery Victoria recipe is from the All-Occasion Appetizers Cookbook. Download this Cookbook today.
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