Sauteed carrots and celery

 
                         Sauteed Carrots and Celery
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  350       g            Carrots -- peeled
      1/2                Head of celery, washed
    2       tb           Olive oil
    1       sm           Onion -- thinly sliced
    1                    Bouquet garni
   50       g            Green olives, stoned
                         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
  
 
 
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