1 (4 ounce) can chopped celery
1 pint diced celery
1 medium onion, cut into 1/4 inch slices
1 medium carrot, cut into 1/4 inch slices
1 medium potato
4 eggs
1/2 cup milk
In a large mixing bowl, toss together celery, onion, carrot, potato, eggs and milk. Refrigerate for 5 hours.
Available Ingredients: Olive oil, crumbled feta, chopped parsley, honey, brown sugar, sesame seeds. I also try to get my potatoes short enough that they cook and pour out little bits of batter all over the plate. I add a teaspoon of salt and leave out the onions altogether. I put the ingredients in my food processor for a couple of seconds to chop. The potatoes then boil. I stop the food processor and i if needed, I would add a teaspoon of powdered sterno benedictini for even more pizzazz.
Easy and yummy, I will try next time with a cream cheese-less cream sauce. Ahhhh...
I have been making this the past few days and it is looking great! I put together a robust base with a mixture of walnuts, chives, onions, and potatoes. I have made this at home, but did not have time to marinate it exactly like some had suggested. Instead, I marinated it in just one hour. The next morning, I checked and everything was great. No changes! Perfection!
Simple and delicious. I used my fried eggplant to make a little mushroom soup.
⭐ ⭐ ⭐ ⭐