Recipes / Celery

Celery & Carrot Relish

4 medium carrots, cut into 3 inch pieces
1/2 cup bias-sliced celery
1 medium onion, chopped
1/2 cup chopped green pepper
1/2 cup white tarragon vinegar
1/4 cup dry white wine
2 tablespoons sugar
2 tablespoons salad oil
1 clove garlic, minced
1 teaspoon mustard seed
1 teaspoon coriander seed, crushed
1/4 teaspoon salt and dash of pepper

In a saucepan cook carrots and celery, covered, in a small amount of boiling water for 5 minutes or until crisp-tender; drain. Cut carrots into thin sticks. In saucepan combine rest of ingredients. Bring to a boil. Pour mixture over carrots and celery, tossing lightly to coat evenly. Cool. Chill. Drain before serving.

Makes about 3 cups.

From www.cooks.com.

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