Serves: 4
2 big carrot(s) chopped 2 medium potato(es) chopped 1 big onion(s) chopped 2 tablespoon(s) butter 1 teacup(s) milk salt, black pepper and oregano to season.
Boil the chopped carrot(s) and potato(es) in a vessel for about 7 minutes or till tender and cooked. Cool. Add some water and blend in a liquidizer. Strain and keep aside the puree.
Heat butter on medium level in a pan for a few seconds. Add the chopped onions. Fry on medium heat for about 4 minutes or till onions are transparent.
Now add the strained puree, milk, salt and pepper. Stir well. Bring to boil and then keep on low heat for about 3 minute(s).
Serve hot with: bread sticks.
No comments:
Post a Comment