Celeriac & Carrots Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
-SHERI KONOPKO, GXCH63B
3/4 cup: -water,
1 tbsp: Olive, or vegetable oil
2 tbsp: Lemon juice,
1 tbsp: Sugar,
1/2 tsp: Salt,
3: Carrots, thinly sliced
1 large: Celeriac, peeled cut into julianne slices
Directions:
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
Source from luhu.jp
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
Source from luhu.jp