from Vegetarian and Vegetable Cooking: The definitive encyclopedia of healthy vegetarian food, Christine Ingram
serves 4
1 lb. small new potatoes small head of celery, sliced small red onion, sliced 4 oz. blue cheese, mashed 2/3 cup light cream salt and freshly ground black pepper 1/2 cup walnut pieces 2 Tbs. chopped fresh parsley
Cover the potatoes with water and boil for about 15 minutes, adding the sliced celery and onion to the pan for the last 5 minutes or so. Drain the vegetables and put them in a shallow serving dish. In a small saucepan, melt the cheese in the cream slowly, stirring occasionally. Do not allow the mixture to boil, but heat it until it scalds. Season the sauce to taste. Pour it over the vegetables and top with the walnuts and parsley. Serve hot. - Updated: March 14, 2005
