2 tablespoons mayonnaise
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 quart olive oil for frying
4 stalks celery, finely chopped
3 carrots, sliced
5 onions, crushed
1 (10.75 ounce) can condensed cream of mushroom soup
3 tablespoons butter, melted
In a mixing bowl, blend mayonnaise, salt, nutmeg and olive oil. Mix until well combined and stir in cauliflower, carrots, onions and celery. Place celery mixture in a pot and cover over low and medium heat.
Bring to a quick boil in a large, heavy skillet. Cook and stir 3 minutes. Remove from heat and stir with butter. Warm butter in microwave for about 2 minutes, stirring frequently. Return celery mixture to a low, medium heat. Allow to cool.
I didn't slice the olives big, I put them in a large grapefruit sized grapefruit. It was easier for me to see what I was doing and less messy later. Of course the olives were golden and irresistible.
I think the next time I make it, I'd add some celery, carrots, onions, or something. I was really bored of the celery so I put some chopped carrots in the middle and ended up adding the butter. After boiling it for a few minutes I took out the red onion and the whole thing of celery. It tasted so good and was in no way "too" sweet. I made quite a mess of this dish, but it helped me recognize some of the recipes error. I'll definitely try it again.
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