Recipe - Celeriac And Carrots

SHERI KONOPKO (GXCH63B)
Three fourths cup water
1 tablespoon Olive; or vegetable oil
2 tablespoon Lemon juice
1 tablespoon Sugar
One half teaspoon Salt
3 Carrots; thinly cut or sliced up
1 lg Celeriac; peeled
cut into julianne slices

In medium saucepan; combine water, oil, lemon juice, sugar, and salt. Bring
to a boil. Add carrots, and simmer for 3 min. Gently stir in celeriac. Make
sure all veggies are coated.
Cover, and simmer for 1012 min.

If a thicker sauce is desired, mix water and potato starch into a paste,
and stir into pot. Continue heating until sauce is thick. 46 servings

from The Jewish Holiday Cookbook G. Greene.
Formatted by Elaine Radis; 3/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini