Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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