Combine water and salt; bring to a boil.
Add carrots; cover and reduce heat.
Simmer 10 minutes or until desired tenderness. Add celery and cover; simmer an additional 5 minutes or until celery is crisp-tender.
Drain well.
Saute pecans and dill weed in butter until pecans are golden.
Toss with carrots and celery. Yields 6 servings.
dd the butter and oil and cook the onions, celery, carrots and parsley until tender
ven, brown cubed venison, onion and mushrooms.
Add
beer
ake the mashed carrots and rutabaga, place carrot and rutabaga in a large
Put stock in medium sized pot and bring to a rapid boil.
Add the carrots and the celery to the pot.
Boil for about 10 to 12 minutes or until the carrots are tender.
Scoop out the veggies and serve. Most of the liquid will be boiled away so you can simple discard that but if I am serving plain rice I will often spoon it over the top since it is tasty and there isn't much of it.
her oven-proof dish (smaller and deeper, the better). Spray lightly
Bring broth to a boil in a 4-quart saucepan over high heat. Add carrots and celery.
Reduce heat.
Cover and simmer 8 minutes or until vegetables are crisp-tender.
Add peas, corn and chicken. Cover and simmer about 4 minutes longer or until vegetables are tender.
Stir in macaroni, pepper and parsley.
Heat through. Makes 2 quarts.
Rinse roast and put in large baking dish or covered roaster with about 1/2 cup water.
Add onions, carrots and celery.
Salt and pepper roast.
Cover baking pan with foil or roaster with lid. The secret of a very tender roast is to cook it slow at 275\u00b0 until tender and roast falls apart.
(This is very similar to roast beef in Amish restaurants.)
When cooked, you can make gravy from drippings over meat, if desired.
Brown ground beef and drain.
Melt in butter.
Mix in flour. Add water and whole tomatoes.
Add Accent and black pepper. Parboil onion, carrots and celery; add to mixture.
Add frozen mixed vegetables and bring to a boil.
Simmer until vegetables are cooked.
edium-high heat. Add beef and saute, stirring to break up
Put butter in large pot; add onions, carrots and celery.
Stir till hot.
Add bread.
Stir add water or stock. cook for about 45 minutes.
Stir occasionally.
Season with salt and pepper to taste.
Melt oleo and whip in flour to make smooth paste.
Stir in water.
Saute chuck; drain off grease and add to soup.
Add onion, carrots and celery.
Add frozen vegetables, tomatoes, Accent, beef concentrate and pepper.
Bring to a boil; reduce heat to a simmer and cook until vegetables are done.
Bring broth to a boil in a 4-quart saucepan over high heat. Add carrots and celery.
Reduce heat; simmer until vegetables are crisp-tender.
Add peas, corn and chicken; simmer about 5 minutes longer until tender.
Stir in macaroni and parsley.
Heat through. Makes 2 quarts.
Pare carrots and zucchini and cut into lengthwise slices, approximately 1/4-inch thick.
In hot oil in medium skillet, saute, stirring two minutes.
Add 2 teaspoons of water.
Cook, covered, over high heat, stirring occasionally for three minutes. Toss with butter and serve.
Yields 4 servings.
Using a food processor and the steel knife mince parsley and set aside.
n all sides until browned and caramelized, about 6 minutes.
Place the carrots, celeriac and onion in a pan of boiling, salted water and simmer for 15-18 mins, until tender.
Drain the vegetables then mix in the cream and butter. Mash using a potato masher until smooth. Stir in the nutmeg and season. Sprinkle with parsley then serve.
Chop the onion, potato, carrots, and celery into pieces that are about
ame pan. Add onions and coarsely chopped carrots and celery; cook, stirring, until well
edium heat.
Add onion and garlic and cook about 5 minutes