Side Pannel
Leeks and Carrots
Leeks and Carrots
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Side Dishes, Nuts
Ingredients List
- -------------------------------BERRY (CWBJ78A-------------------------------
- 1 bn Leeks
- 4 Carrots*
- 1 Juice of 1 to 2 lemons; salt
- 2 tb Raw rice
- 1/4 c Peanut oil**
- 1/4 ts Sugar
- 2/3 c Water
- 6 tb Tomato: chopped
Directions
*peeled and sliced in 1/4 in. rounds
**or kosher for Passover olive oil
Cut off roots from bulb end of leeks. Remove tough outer leaves and trim
tops. Slice lengthwise and wash thoroughly under running water. Cut into
1-in. pieces. Saut carrots and rice in the oil for 5 minutes. Add remaining
ingredients and cook; covered, on low-medium heat until tender.
Refrigerate. Serve at room temperature as an appetizer or a salad. FROM:
NANCY BERRY (CWBJ78A)
**or kosher for Passover olive oil
Cut off roots from bulb end of leeks. Remove tough outer leaves and trim
tops. Slice lengthwise and wash thoroughly under running water. Cut into
1-in. pieces. Saut carrots and rice in the oil for 5 minutes. Add remaining
ingredients and cook; covered, on low-medium heat until tender.
Refrigerate. Serve at room temperature as an appetizer or a salad. FROM:
NANCY BERRY (CWBJ78A)
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