Tomatoes Stuffed with Vegetables
By Melissa’s Corporate Chefs



Ingredients


3 Potatoes
2 Organic Carrots
1 Parsnips
1 Celery Root
3 tablespoons Peas
1 Onion chopped finely
1/2 cup Mayonnaise (adjust to suit your taste)
Salt and Pepper to taste
6 large Organic Tomatoes with most of the pulp removed
Organic Iceberg Lettuce

Directions

Boil potatoes, carrots, parsnip, celery root and peas until tender.

Let cool, 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.