1 pound peeled fresh carrots
1 head celery sliced into 1/2 inch rolls
1 teaspoon dried black pepper seasoning
3 ribbons celery stands
8 zucchini, room tender, cut into 1 inch wedges
salt and pepper to taste
2 cups chopped onion
1 teaspoon coconut powder
2 tablespoons rice vinegar
In a medium saucepan, cook carrots in boiling salted water, stirring occasionally. Remove from heat, reducing heat to medium. Cover and let stand for 10 minutes. Drain and puree. In a large saucepan, combine celery, pepper dill seasoning and cut celery squares. Heat, stirring, until vegetables are tender. Reduce heat to medium; stir into the carrot puree. Sprinkle on sliced celery squares and cut into wedges.
Heat zucchini and salt and pepper in small skillet over medium heat. Wash hands and remove zucchini from water; throw them into the pan with carrots. Spoon aromatics over vegetables. Sprinkle coconut on the cobblers and place in pan with carrot sauce, coconut powder, rice vinegar, orange slices and oil substitute. Boil for 2 to 2 1/2 hours.
⭐ ⭐ ⭐ ⭐