Celery, Milan Style 6 large stalks celery 3/4 cup water 1/2 teaspoon instant chicken bouillon 2 tablespoons butter or margarine 1/4 cup grated Parmesan cheese Minced parsley Cut celery into 2-inch pieces. Heat celery, water and bouillon to boiling; reduce heat. Cover and cook until celery is crisp-tender, about 15 minutes; drain. Dot with butter; cover and let stand until margarine is melted. Sprinkle with grated cheese and parsley. Yields 4 to 6 servings.