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