Celeriac & carrots
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -SHERI KONOPKO (GXCH63B) water | ||
| 1 | tablespoon | Olive; or vegetable oil |
| 2 | tablespoons | Lemon juice |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | 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
Related recipes
- Braised carrots, apples and celery
- Cabbage n carrots
- Carrot
- Carrot, raisin, and celer
- Carrots
- Celeriac and carrots
- Celeriac remoulade
- Celeriac remoulade (ogden)
- Celeriac slaw
- Celery & carrot salad
- Celery and carrot salad
- Leek potato & celeriac soup
- Leeks and carrots
- Mushroom & celeriac salad
- Puree of celeriac and potato
- Quick carrots
- Roasted red potatoes and onions with celeriac
- Sauteed carrots and celery root
- Saut‚ed carrots & celery
- Spicy celeriac bake