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Leeks and Carrots



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Leeks and Carrots

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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)

Ingredients:

-------------------------------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

Serves:

6 Servings
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