celeriac and carrots
| Measure | Ingredient |
|---|---|
| -SHERI KONOPKO (GXCH63B) water | |
| 1 tablespoon | Olive; or vegetable oil |
| 2 tablespoons | Lemon juice |
| 1 tablespoon | Sugar |
| ½ teaspoon | Salt |
| 3 | Carrots; thinly sliced |
| 1 large | 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
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