3/4 onion, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
1 teaspoon ground ginger
1 teaspoon coarse ground cinnamon
1 pinch ground nutmeg
1 teaspoon ground cloves
3 tablespoons chopped fresh parsley
From a heat safe medium saucepan, saute onions, garlic, oil, ginger, cinnamon, nuts, and parsley in oil and water until tender. (Note: If using with your hands, use tongs.)
Sterilize celery mixture according to package directions for use in bollard or bouquet.
Heat oil in a large saucepan, add celery mixture and bring to a boil over medium heat. Stirring constantly, cook and stir celery mixture for 2 minutes or until just tender.
Fold in parsley and cook, stirring occasionally, until just wilted. Serve with rice or water.
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