WHAT DO YOU DO WITH THE BULBS?
Vered Levanon-Parente / Teaches painting at the CC
VERED LEVANON-PARENTE - APIOS
five medium-sized celery heads
five large carrots
Wash the vegetables. Peel the celery, carrot and lemon. Cut the celery and carrot into finger-thick round slices. Cut the peeled lemon into triangles and seed it. Put some oil in a pot and place the celery, carrot and lemon in layers. Repeat the layers according to the amount of vegetables available.
Add some water until the vegetables are covered (but not more!) Add three flat spoons of sugar and three teaspoons of salt. Cook until the celery softens, but not too much. Take off the fire and cool. Place in a closed dish and put it in the fridge for two or three days.