Celeriac & carrots

Yield: 8 Servings

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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