A great side for many meals, this combines leftover celery and onions with boiled potatoes and topped with fresh parsley.
6 small potatoes
8 stalks celery
1 onion, quartered
1 cup vegetable broth
1/4 cup fresh parsley
salt & pepper
Boil the Potatoes
You'll want to use smaller round potatoes - the size of red potatoes - for this recipe. I used a combination of red and white potatoes. Boil the potatoes whole until cooked through.
Chop the celery into thirds and add to a casserole dish. Quarter the onion, peel each layer, and add to the casserole dish. Once the potatoes are done, cut in half and add to the casserole dish. Add in 1 cup of the vegetable broth. Give a good toss together and bake at 350 degrees for 30 minutes.
Top with fresh parsley and salt and pepper before serving.