| 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 sharon.stein@mcmail.vanderbilt.edu
on 97.
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