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Monday, September 10, 2012

Christophene Salad

This is the 13th recipe in our 30 Day Nature Isle Recipe Marathon.

Christophene Salad

1 christophene
1 carrot
1 sprig parsley
1 sprig celery
Sea salt

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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  1. This one is good simple food for vegetarian people. But its
    having to much gravy.

  2. Thanks for the compliment but I'm not sure where you saw any gravy. When you read through it you see that this recipe has no gravy whatsoever. Maybe you have this one mistaken for another recipe you saw on the web?


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