Celery with Carrots (Turkish, parve)

Course : Carrots
Serves: 6
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1 bunch celery -- large
4 medium carrots -- peeled
1/4 cup olive oil OR vegetable oil
1 teaspoon sugar
1 medium lemon -- juice only
1 teaspoon salt
2 cups water

Preparation / Directions:

1. Wash celery ribs and remove all tough threads. Cut celery into thin strips. Cut carrots into strips the same size as celery. 2. In large heavy saucepan, combine 2 cups water, oil, sugar, a few drops of lemon juice, and salt to taste. Bring to a boil over high heat. 3. Add celery; reduce heat to medium-low. Cover and simmer about 10 minutes. 4. Add carrots and remaining lemon juice; adjust seasonings to taste. Cover and cook 10 minutes longer, or until celery and carrots are tender.


Nutritional Information:

106 Calories (kcal); 9g Total Fat; (73% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 25mg Sodium

1 Kitchen's say:
  (2 3/4 Stars!)
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