sausages in boiled water. Drain well and dice. Grate one
piece of carrot. Cut the other piece into wedges. Finely shred
potatoes. Cook until soft (water level should be sufficient to cover
contents). Remove and allow to cool. Halve and scoop out flesh (set
aside potato skins). Mash potato while hot. Add seasoning and mix
well with diced sausage to form filling. Put filling into potato
skins. Garnish with Chinese parsley. Arrange shredded carrot and
shredded celery on the plate. Arrange potato boats on top.