Clean the celery, and discard the tops and any tough stalks. Cut the stalks, hearts, and root into 3-inch pieces. Heat the butter until bubbling in a large skillet, dissolve the bouillon cubes in the butter, and add the celery, almonds, and seasoning. Cook until the celery and almonds are brown and glazed with the beef-flavored butter. Garnish with chopped parsley, and serve.