Tomatoes stuffed with Vegetables

Slice the tops off the tomatoes and gently scoop out the insides with a spoon, reserving the flesh for the filling. Season the hollowed tomato shells lightly with salt and set them on a serving platter.

Dice the boiled potatoes, carrots, parsnip, and celery root into small, uniform cubes of approximately ¼ inch.

Combine the diced vegetables, chopped onion, and peas in a mixing bowl. Chop the reserved tomato flesh and add it to the mixture.

Add the mayo to the vegetable mixture and stir until all ingredients are evenly coated and well combined. Taste and adjust seasoning with salt as needed.

Spoon the vegetable filling generously into each hollowed tomato shell, mounding it slightly on top.

Arrange lettuce leaves on a serving platter and place the stuffed tomatoes on top. Serve immediately at room temperature or chilled, depending on preference.