Basic information

Name:
Saut‚ed carrots & celery
Yield:
6
Categories
Lang:
en
User:
matiaspalomec



Ingredients

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



Instructions:

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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