Cauliflower – Sour Cream
Celery Canoe Hors d’oeuvres Recipe Created by Ruth Paget
Monterey
County California has so much cauliflower that we even make and sell
cauliflower crust vegetable pizzas here.
This simple hors d’oeuvres looks and tastes better with paprika.
Serves
4
Ingredients:
-1
pound head of cauliflower chopped into small sections
-1
peeled and chopped onion
-1
cup sour cream
-2
tablespoons Szeged or Chinita paprika
-8
stalks celery
Steps:
1-Place
chopped onion in water below steamer with the cauliflower. The onion will flavor the cauliflower.
2-Steam
cauliflower for 30 minutes. It needs to
be mushy for this recipe.
3-Remove
cauliflower from steamer and mash in a bowl with a fork.
3-Add
sour cream and paprika to the mashed cauliflower and mix.
4-Place
cauliflower mixture in celery cavities.
Cut celery into 2-inch segments and serve.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
