Leeks and Carrots

Leeks and Carrots Ingredients

BERRY (CWBJ78A	1/4 c Peanut oil**
1 bn Leeks	1/4 ts Sugar
4 Carrots*	2/3 c Water
1 Juice of 1 to 2 lemons; salt	6 tb Tomato: chopped
2 tb Raw rice

Instructions for Leeks and Carrots

*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) Posted to JEWISH-FOOD digest by Nancy Berry on Nov 09, 1998, converted by MM_Buster v2.0l.

Main Ingredient: CarrotsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Carrot	Leek	Lemon	Rice
Sugar	Tomato

Vegetables Side dishes Nuts Passover Sugar Carrot Rice Tomato Lemon Uncategorized Carrots

for flavor and categorization

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