Sauted carrots & celery
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 350 | grams | Carrots; peeled |
| ½ | Head of celery, washed | |
| 2 | tablespoons | Olive oil |
| 1 | small | Onion; thinly sliced |
| 1 | Bouquet garni | |
| 50 | grams | Green olives, stoned |
| Salt and pepper | ||
Directions
A delightful, soft mixture of carrots, celery, onions and olives, which makes an excellent side-dish to go with the aubergine loaf.
Slice the carrots thinly. Cut the celery sticks into chunks, discarding any stringy pieces.
Heat the oil in a saucepan, add the onion and celery, and cook gently until the onion is golden. Add the carrots, celery and bouquet garni and season to taste. Cover with a lid and cook gently for 10 minutes, shaking the pan frequently.
Add the olives, stir and replace the lid. Simmer very gently for a further 10 minutes.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias
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