Name: Sauted carrots & celery
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 MintziasBack