2 cups peeled carrots
6 celery sticks, cut into 1/2 inch pieces
2 stalks celery, chopped
4 (10.5 ounce) cans beets
10 black walnuts, chopped
1/3 cup heavy cream
3/4 cup butter, melted
Marinate carrots and celery in the refrigerator for at least 4 hours, about 30 minutes; arrange them in a large pot in a nonporous, dry dish to soften. Fry until firm, slightly invert on a plate and remove skins.
Saute the cauliflower and wuo-thai in the same pot for 2 to 5 minutes, then stir in the potatoes and cream. Cook over medium heat, stirring vigorously, until vegetables are tender and potatoes are set, about 3 to 5 minutes. Transfer to a large bowl and stir thoroughly.
Transfer vegetables to a bowl. Stir in melted butter, then pour mixture over carrots, celery and potatoes. Soak carrots overnight in the refrigerator, then transfer them to a buttered dish for later.
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