Ø 115 gms potatoes
Ø 115 gms carrots
Ø 115 gms cabbage
Ø 115 gms green peas
Ø 50 gms celery
Ø 50 gms onions
Ø 600 ml stock
Ø 150 ml milk
Ø 60 gms flour
Ø 60 gms butter
Ø 1 bay leaf
Ø 5 gms pepper corns
Ø 10 gms salt
Cut the vegetables into cubes.Put all the vegetables in water and boil it till it is soft and tender. Make a roux with flour and butter keep it aside. Strain the vegetables and keep aside the stock. Add the roux to the vegetables stock and boil it till the stock is thick. Add milk and the vegetables season with salt. Cook it for a few minutes. The stew must be of pouring consistency, serve hot with bread rolls.
