2 medium tomatoes, peeled and seeded
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 medium onion, coarse chopped
2 bay leaves
5 cups pearl onions
1/2 cup olive oil
1/3 cup olive oil
1/3 cup chopped celery
1/4 teaspoon salt
1 dash lemon juice
1 dash salt
4 cubes chicken bouillon
4 cubed potatoes
2 large potatoes, peeled and cubed
In a large bowl, mix tomatoes and onion, carrots, and bay leaves. Heat olive oil in a large skillet or wok over medium heat. Saute vegetables over medium heat for 5 minutes, until vegetables are tender. Stir in olive oil and lemon oil. Place celery and garlic into a medium bowl, and toss gently. Pour over the vegetables, stirring well. Add celery and garlic. Cook, stirring occasionally, for several minutes, until vegetables are tender.
Stir vegetable mixture into tomatoes, onion, carrots, bay leaves, pearl onions, olive oil, and lemon oil. Sprinkle potatoes over the vegetables, and cover. Cover, and refrigerate for at least one hour. Serve immediately.
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