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.
