Virgin Marys (Ina Garten) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Ingredients:
3 stalks celery from the heart, including leaves, plus extra for serving |
2 teaspoons prepared horseradish |
1 teaspoon chopped shallot |
dash worcestershire sauce |
1 teaspoon celery salt |
1 teaspoon kosher salt |
12 dashes hot sauce, or to taste (recommended: tabasco) |
2 limes, juiced |
1 (48-ounce) bottle tomato juice (recommended: sacramanto) |
Directions:
1. Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Add the horseradish, shallot, Worcestershire sauce, celery salt, kosher salt, Tabasco and lime juice and process until smooth. Pour the mixture into a large pitcher, add the tomato juice, and stir.
2. Pour into tall glasses and serve each with the top half of a celery stalk.
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