| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | Passover, Side dish, Vegetables | 8 | Servings |
INGREDIENTS
| SHERI KONOPKO GXCH63B | ||
| 3/4 | c | water |
| 1 | T | Olive, or vegetable oil |
| 2 | T | Lemon juice |
| 1 | T | Sugar |
| 1/2 | t | Salt |
| 3 | Carrots, thinly sliced | |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 19
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 167mg
Potassium: 101.3mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: 3.1g
Protein: <1g