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You are here: Seasoned Cooking » All Issues » October 1998 Issue » This Article » Page 5

October 1998 Issue

A Weekend Birthday Dinner Party

by Royce Smith

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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

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