1 small potato, peeled
1 tablespoon butter, melted
1/2 onion, chopped
1 stalk celery, diced
1 clove garlic, crushed
1 1/2 tablespoons butter, melted
1 teaspoon ground dried excellent raisins
1 tablespoon lemon juice
1 1/2 tablespoons black pepper, divided
Preheat the oven to 375 degrees F (190 degrees C).
Bring a large pot of salted water to a boil. Add potatoes and cook all but 4 to 5 minutes on each side or until tender but still crisp. Drain off grease. Sprinkle the ground garlic over the potatoes, cover potato with aluminum foil and place in oven of oven uncovered for 15 minutes, until cooked through. Drain potatoes and salt and pepper to taste.
Melt butter in a large skillet over medium heat. Seasonwith mustard powder, Worcestershire sauce and salt. Drizzle potatoes with melted butter mixture. Beat in egg yolks, white wine, lemon juice and black pepper. Mix evenly and heat through.
To Serve: Place carrots, celery and onion in a large plastic or metal bowl, saving each one's own mixture. Rub carrots with butter mixture. Twist celery stem using fork.