Tomatoes Stuffed with Vegetables
By Melissa’s Corporate Chefs
3 Potatoes2 Organic Carrots1 Parsnips1 Celery Root3 tablespoons Peas1 Onion chopped finely1/2 cup Mayonnaise (adjust to suit your taste)Salt and Pepper to taste6 large Organic Tomatoes with most of the pulp removedOrganic Iceberg Lettuce
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.