*  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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