Celeriac and Carrots

Title:
Celeriac and Carrots

Yield:
8 Servings

Categories:
Vegetables,
Side
Dishes,
Passover




Ingredients:





          -SHERI KONOPKO  (GXCH63B)


   3/4 c  -water


     1 tb Olive; or vegetable oil


     2 tb Lemon juice


     1 tb Sugar


   1/2 ts Salt


     3    Carrots; thinly sliced


     1 lg Celeriac; peeled


          -cut into julianne slices






 In medium saucepan; combine water, oil, lemon juice, sugar, and salt. Bring


 to a boil. Add carrots, and simmer for 3 min. Gently stir in celeriac. Make


 sure all veggies are coated.


 Cover, and simmer for 10-12 min.


 


 If a thicker sauce is desired, mix water and potato starch into a paste,


 and stir into pot. Continue heating until sauce is thick. -4-6 servings-


 


 from The Jewish Holiday Cookbook G. Greene.


 Formatted by Elaine Radis; 3/92


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini