Ingredients:
100 gms Potatoes
1 Onion
1 Cup Celery
1 Sprig Parsley
150 ml Milk
3 tsp Refined Flour
4 tsp Butter
450 ml Stock
Salt to taste
Method:
Peel and quarter potatoes. Chop onion and celery. Put vegetables in stock; add salt; cook till potatoes are soft. Form a puree by passing through a sieve. Prepare a thin white sauce with flour, butter and milk. Add potato puree to sauce; bring to boil slowly. Serve hot garnished with chopped parsley.
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