Carrots and Celery

  • 2 tablespoons salad oil
  • 1 (16 ounce bag) carrots, diagonally sliced
  • 1 small bunch celery, diagonally sliced
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 cup water

In a 5 quart Dutch oven or 12 inch skillet over high heat. In hot salad oil, heat carrots, salt, sugar, and water to boiling. Reduce heat to medium; cover and cook 7 minutes. Uncover; add celery; cook 5 to 7 minutes until vegetables are tender and crisp, stirring frequently.

  • Yields: 8 servings
  • Preparation Time: 30 minutes
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.