- 2 carrots
- 1 potato
- 120 grams peas
- 60 grams butter
- 3 cups milk
- 3 table spoons corn flour
- 1 big turnip
- 1 spring onion
- 2 table spoons chopped coriander leaves
- 4 cups boiling water
- Salt and white pepper to taste
Method:
Melt the butter in a pan and fry the chopped vegetables and peas slowly on medium heat for 5 minutes. Then add water and salt and let it simmer till tender. Remove from the fire. Mix corn flour with milk and cook till a little thick. Pour it on cooked vegetables, stir and cook for a few minutes. Add salt, white pepper and serve hot.
Serves 8.
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