| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Main dish, Soups, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion; chopped |
| 1 |
|
Rutabaga; chopped |
| 2 |
|
Cloves garlic; chopped |
| 2 |
|
Kohlrabi; chopped |
| 2 |
|
Turnips; chopped |
| 2 |
|
Parsnips; chopped |
| 2 |
|
Carrots; chopped |
| 2 |
|
Potatoes; peeled and cut up |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Flour |
| 1 |
ds |
Parlsey |
| 1 |
ds |
Nutmeg; to taste |
| 1 |
c |
Milk; (or to taste) |
INSTRUCTIONS
Saute onion and garlic in a little butter or oil 'til tender. Chop and
peel all veggies, add to pot with garlic and onions, and cover with water.
Cook 'til veggies are tender. Season with salt, pepper and spices. Puree
entire pot until only small chunks remain. Add cream (to taste) and
serve.
Great for cool fall afternoons.
Contributor: Lena Posted to MM-Recipes Digest V4 #180 by lena36@juno.com
(Lena P Mitchell) on Jul 13, 1997
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