Title: Saut‚ed carrots & celery
 Categories: Vegetables, Side dish, Vegan
      Yield: 6 Servings
 
    350 g  Carrots; peeled
    1/2    Head of celery, washed
      2 tb Olive oil
      1 sm Onion; thinly sliced
      1    Bouquet garni
     50 g  Green olives, stoned
           Salt and pepper
 
  A delightful, soft mixture of carrots, celery, onions and olives,
  which makes an excellent side-dish to go with the aubergine loaf.
  
  Slice the carrots thinly. Cut the celery sticks into chunks,
  discarding any stringy pieces.
  
  Heat the oil in a saucepan, add the onion and celery, and cook gently
  until the onion is golden. Add the carrots, celery and bouquet garni
  and season to taste. Cover with a lid and cook gently for 10 minutes,
  shaking the pan frequently.
  
  Add the olives, stir and replace the lid. Simmer very gently for a
  further 10 minutes.