| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | lg | Onion, chopped |
| 1 | Clove garlic, chopped | |
| 3 | Potatoes, peeled & cut up | |
| 2 | Turnips, peeled & cut up | |
| 3 | Carrots sliced (I probably used more) | |
| 1 | cn | (15 oz) stewed tomatoes |
| 1 | Telma vegetable cube | |
| 1 | pk | Frozen peas |
| 1/2 | ts | Curry powder |
| 1/2 | ts | Cumin |
| Salt & pepper | ||
| 1 | ts | Sugar |
INSTRUCTIONS
Brown onion and garlic in a little oil, then add remaining ingredients. Cover with water and boil 40 mins. Blend in food processor (not too smooth; you want some consistency). Adjust seasoning to taste. Freezes well. Taste is better after a day or two. I actually doubled the recipe, but used 3 cans tomatoes and 3 Telma vegetable cubes. Posted to JEWISH-FOOD digest V97 #044 by [email protected] on 97.
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