1 pound spears
6 cups salt
2 tablespoons white sugar
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 carrots, quartered
4 stalks celery - trimmed, divide, and braid into rings
salt and pepper to taste
Heat oil in a large saucepan over medium heat. Saute celery and garlic for about 3 minutes, stirring occasionally.
Add salt and sugar and saute until smooth-tasting; add ground black pepper and let heat through. Add potato, carrot and celery and season with salt and pepper to taste. Boil for 3 to 4 minutes.