1 sprig parsley
1 sprig celery
Peel christophene, cut into chunks or dice and put in a pot of salted water to cook. While christophene is cooking, wash and grate carrot, chop parsley and celery and set aside. When christophene is done, drain water and put christophene in a strainer or colander to drip and cool down for a few minutes. When christophene is cool, add carrots, mayonnaise and green seasonings. Stir well and adjust the salt to your taste. Serve and enjoy!
Side note: You can store the drained christophene water in the fridge or freezer for use in soups or gravies. I do that most times when I cook vegetables and add them to gravies or as a base for soups. It gives an added flavor, I tell you!
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