Name: Celeriac and Carrots
Ingredients: -SHERI KONOPKO (GXCH63B) 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Jewish	Vegetables, Side dish, Passover	8	Servings

INGREDIENTS

		-SHERI KONOPKO (GXCH63B) 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

INSTRUCTIONS

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

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