31/05/2010 Leave a comment
Peas – 350 gm
Carrots – 120 gm
Onions – 30 gm
Turnip – 60 gm
Stock – 750 ml
Milk – 300 ml
Refined flour – 30 gm
Butter – 30 gm
Pepper – to taste
salt – to taste
Mint – a few sprigs
Shell peas, grate carrots, turnip and onions.
Cook vegetables in cold stock. Add mint.
Prepare a white sauce with flour, butter and milk.
When vegetables are tender, sieve to make a vegetable puree.
Mix sauce with vegetables puree. Add seasoning.
Reheat. Bring to boil and serve garnished with chopped mint.