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Salad
Italian
6 servings
20-30 minutes
15 minutes
This is a colorful 'salad' stuffed tomato, perfect for lunch, or served as a side dish.
1 pound Baby Dutch Yellow® Potatoes
2 organic carrots
1 parsnip
1 small celery root (about 8-10 ounces)
4 tablespoons peas
1 organic red onion, chopped finely
1/2 cup mayonnaise (adjust to suit your taste)
Salt and pepper to taste
6 large Heirloom Tomatoes with most of the pulp removed
Boil potatoes, carrots, parsnip, celery root until tender. Add peas toward end of cooking to prevent turning mushy.
Let cool; drain well, then cube everything (except peas) and mix with the chopped onion, mayo, salt and pepper.
Stuff the tomatoes with the mixture and refrigerate for 1 hour.
Serve on a bed of lettuce.
If you are adept in cooking, you can peel all vegetables but the Dutch Yellow® Potatoes and cut to size before cooking each type separately in boiling, salted water. Cooking them will only take a few minutes at most, so keep an eye on the progress. Use a slotted spoon or sieve to remove and drain on cloth or paper towel before combining.
You can also shock or stop any cooking by dropping the cooked veggies in iced water and immediately removing them to prevent sogginess.
Make it a complete meal by adding some well-drained crab meat, shrimp, small diced chicken, ham, or baked tofu.
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