|
Ingredients
|
For 4
|
For 100
|
|
Peas
|
350gms
|
8.5kg
|
|
Carrots
|
120gms
|
3kg
|
|
Onions
|
30gms
|
750gms
|
|
Turnip
|
60gms
|
1.5kg
|
|
Stock
|
750ml
|
18.75litre
|
|
Milk
|
300ml
|
7.5litre
|
|
Refined flour
|
30gms
|
750gms
|
|
Butter
|
30gms
|
750gms
|
|
Pepper
|
to taste
|
15gms
|
|
Salt
|
10gms
|
100gms
|
|
Mint
|
1 spring
|
1 bunch
|
Shell peas, grate carrots, turnip and onions. Cook vegetables
in cold stock. Add mint. Prepare a white sauce with flour, butter and milk. When
vegetables are tender, sieve to make a vegetable puree. Mix sauce with
vegetable puree. Add seasoning. Reheat. Bring to boil and serve garnished with
chopped mint.
