RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Side: Potato Pie - dairy
2 stalks celery, diced 2 onions, diced 2 carrots, diced 50 grams/1.8 oz. butter or margarine 1-1/2 kilos (3 lbs.) potatoes, cut into thick rings juice of 1/2 lemon pinch of parsley, chopped salt and pepper to taste 1 to 1-1/2 cups water or vegetable stock 50 grams/1.8 oz. yellow cheese, grated Cook celery, carrot and onion in butter till soft but not brown. Add sliced potatoes, then lemon juice, chopped parsley, salt and pepper. Cook over medium heat for several minutes, stirring continuously to avoid sticking. Cover with boiling water or vegetable stock and cook for 30 minutes. Transfer mixture to greased pie dish. Sprinkle well with grated cheese and brown in medium oven for 20 minutes. Cynthia Shapiro, Ra'anana From "Taste of Passover," published by the Jerusalem Post.
