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See below ingredients and instructions 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
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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