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Ingredientes
- 3/4 c. Water
- 1 Tbsp. Olive or possibly vegetable oil
- 2 Tbsp. Fresh squeezed lemon juice
- 1 Tbsp. Sugar or possibly to taste
- 1/2 tsp Salt
- 3 med Carrots, cut into 1/4" thick .slices, about 1 1/2 c.
- 1 lrg Celeriac, peeled, cut .cross-wise into 3/8" slices .and each slice cut into .quarters
- 1 Tbsp. Potato starch
- 1 x -2 Tb cool water
Direcciones
- In a medium saucepan, combine the 3/4 c. water, oil, lemon juice, sugar and salt. Bring to a boil over high heat. Stir in the carrots. Cover the pan and lower the heat. Simmer the carrots for 3 min. Then gently stir in the celeriac so which all the pcs are coated with the sauce. Cover the pan and simmer the vegetables together for about 10-12 min longer, or possibly till they are just tender. If a thicker sauce is desired, combine the potato starch and cool water till well combined and stir the paste into the warm sauce. Continue to heat and stir the vegetables till the sauce thickens and simmers. Remove from the heat, serve warm, at room temperature or possibly chilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 4 servings | |
| Calories 70 | |
| Calories from Fat 31 | 44% |
| Total Fat 3.48g | 4% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 322mg | 13% |
| Potassium 165mg | 5% |
| Total Carbs 9.79g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 5.35g | 4% |
| Protein 0.58g | 1% |
