Onion Canoe Hors d’oeuvres
Recipe Created by Ruth Paget
This
savory and crunchy hors d’oeuvres is refreshing and does not fill you up so
much that you cannot eat your main dish.
Serves
4
Ingredients:
-2
tablespoons olive oil
-1
large peeled and chopped onion
-1
teaspoon dry garlic
-1
cup sour cream
-8
stalks washed celery
-paprika
for sprinkling
Steps:
1-Sauté
chopped onion and garlic in olive oil for 10 minutes.
2-Place
onions in a bowl and add sour cream and mix.
3-Place
the onion-sour cream mixture in the celery cavities.
4-Sprinkle
paprika on top of the celery. Cut the
celery into 2-inch segments.
Place
the celery segments on a tray and serve.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
