Basic information

Name: Saut‚ed carrots & celery

Yield: 6

Categories vegetables, side dish, vegan



 50 g
 Green olives, stoned
 350 g
 Carrots; peeled
 2 Tbs
 Olive oil
 Head of celery, washed
 1 small
 Onion; thinly sliced
 Bouquet garni
 Salt and pepper


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