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Celeriac & carrots

Yield: 8 Servings -SH

Ingredients:

• 3/4 c -water
• 1 tb Olive; or vegetable oil
• 2 tb Lemon juice
• 1 tb Sugar
• 1/2 ts Salt
• 3 Carrots; thinly sliced
• 1 lg Celeriac; peeled

Instructions:

-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 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. Formatted by Elaine Radis; 3/92

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