Celeriac And Carrots

Recipe Ingredients

3/4 cup	177ml	- water
1 tablespoon	15ml	Olive - or vegetable oil
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Salt
3		Carrots - thinly sliced
1		Celeriac - peeled (large)
		Into julianne slices

Recipe Instructions

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.=14 Cover, and simmer for 10-12 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. -4-6 servings-

From The Jewish Holiday Cookbook G. Greene.

Source:
The Bean Cookbook, by Judith Choate

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