Celery (½ head)

Fresh parsley (1 tsp., minced)

Chicken stock (½ cup)

Salt and pepper to taste

Onion (½, sliced thinly)

Bacon (1 slice)

Water (1/8 cup)

Butter (1 tbsp., cold)


Heat air fryer to 280 degrees F.
Break celery into stalks, remove the leaves (can be used for soup), and trim.
Wash celery clean, cut into ¾” thick pieces.
Put celery in an ovenproof dish.
Cut bacon slice into pieces.
Place bacon pieces and onion slices atop celery in dish.
Sprinkle with fresh parsley.
Add water to stock and pour over contents in the dish.
Avoid stirring.
Use small bits of butter to dot casserole.
Air fry for roughly 16 mins. or until celery is cooked.
Combine stock and water (or just use all stock) and pour over dish; don’t stir. Allow to stand for 5 minutes before serving. Enjoy!

Serves: 2 Prep Time: 10mins Cook Time: 26mins Calories: 180 Carbs: 23g Protein: 6g Fat: