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Recipe Name: Celeriac And Carrots Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
SHERI KONOPKO GXCH63B
3/4 Cup(s) Water
1 Tablespoon(s) Olive, or vegetable oil
2 Tablespoon(s) Lemon Juice
1 Tablespoon(s) Sugar
1/2 Teaspoon(s) Salt
3 Carrots, thinly sliced
1 Celeriac, peeled
cut into julianne slices
Directions:
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 From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 19
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 167mg
Potassium: 101.3mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: 3.1g
Protein: <1g


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