Celeriac and Carrots
- -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
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
