Description
The recipe is from the book of Polish cuisine. Tried it and now I cook, I want to share with you. Mashed potatoes will bring variety in the daily menu, the children who do not like vegetables, eating mashed it with pleasure. A great side dish for meat or fish, and can be eaten as a separate dish. I tried to make this puree from young belokachannoy cabbage, but the taste I did not like. Still need to cook with Savoy cabbage, it has a unique sweet taste.
Ingredients
-
Savoy cabbages
1 шт
-
Onion
2 шт
-
Carrots
1 шт
-
Butter
60 г
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Flour
2 ст. л.
-
Milk
1/2 стак.
-
Sour cream
1/2 стак.
-
Seasoning
1/2 ч. л.
-
Salt
1 щепот.
-
Allspice
1 щепот.
-
Greens
1 пуч.
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Sugar
1 ч. л.
Cooking
Cabbage cut into large squares. Don't worry that cabbage a lot, the end result is puree work little.
Cabbage, whole onion and chopped carrots put in kipahulu water, add the Vegeta and cook all this until, until the carrots will be very soft ( about 15-20 minutes). Then the bow is thrown atteriwem cabbage and carrots (a bit of broth should be left, if the sauce get too thick, it can be a little diluted broth). Separated carrot and cabbage mexichem blender.
While preparing the vegetables we make the sauce. In hot oil lightly fry the flour, make sure flour has not Romanies, and only lost the raw taste.
In the flour with the butter add sour cream and keep on heat for about 2 minutes, spread a puree of cabbage with a carrot. Add seasonings, salt, pepper, a pinch of sugar and knead it all on fire until you get a homogeneous mass. Serve hot, sprinkled with herbs.
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