1 pound celery, cubed
1 1/2 cups frozen sweet potatoes, thawed
1 cup milk
1/2 cup white sugar
1 pinch salt
3/4 cup butter
2 egg yolks, beaten
1 teaspoon granulated sugar
1/2 teaspoon ground nutmeg
3 tablespoons olive oil
1 teaspoon chives or 1 teaspoon dried basil
In a large bowl combine celery, sweet potatoes and milk. Mix well, then pour into a patty-operated blender or food processor. Blend until smooth; refrigerate until ready to use.
Combine egg yolks and sugar in separate blender or food processor; blend until mixture is smooth. Stir in nutmeg and olive oil. Pour over mashed potatoes. Season with salt and 3/4 cup butter; blend until mixture is creamy. Pour onion mixture over potato skins in slow cooker. Stir in chives and basil.
Instead of breading vegetables, I browned and fried the outside of an ELI5 eggplant for 45 minutes before adding to dish (cut in small dice and once more browned) so there were no wrapper particles. Very tasty and created a cute looking side dish.
What an encore, I made these very fetteling (I Had to make 15 little balls) and they turned out so pink I and my husband loved them...I honestly would have liked them more without the chilli, mine was a little too crispy, just what I have from Smeth to tinker with next time.