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Recipe by: celiene
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See below ingredients and instructions of the recipe
3 Carrots; peeled chopped 1 Canned beet; diced
3 Radishes 1/2 c Beet liquid
3 Scallions 1 1/2 c -Ice water
1/4 c Celery leaves 1 ts Salt
1/4 c Watercress 1/8 ts Pepper
Puree all ingredients in a blender. Cover and refrigerate for one hour,
strain, mix in salt pepper and serve.
From: Terri St.Louis
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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