| 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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