*  Exported from  MasterCook  *

                       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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