| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Veglife2 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Extra virgin olive oil |
| 3 |
|
Cloves garlic; sliced |
| 2 1/4 |
lb |
New potatoes; 1/4" round slices |
| 1 |
|
Rib celery; cut in thin slices |
| 1 |
lg |
Head chicory; (about 1 pound) |
|
|
Bottom 2 inches trimmed; cut into 2" pcs |
|
|
Salt and pepper to taste |
| 1/4 |
c |
Coarsely chopped mint |
| 1/2 |
c |
Water; up to 1cup |
| 2 |
tb |
Fresh lemon juice |
INSTRUCTIONS
1. Heat oil in a large pot over medium-low heat. Add garlic, potatoes,
celery, chicory, salt, pepper, and mint. Toss to coat ingredients
with oil. Cover and cook, stirring frequently, for 5 to 8 minutes,
until chicory is wilted. 2. Add 1/2 cup water, stirring well to mix,
Cover and continue cooking, stirring frequently, for about 20
minutes, or until potatoes are tender. Add more water as needed to
keep from sticking. Just before serving, stir in lemon juice.
MC_Busted by Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 15, 1999.
Recipe by: Veggie Life, May, 199
Converted by MM_Buster v2.0l.
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