Past carrots (2)
Instructions
Clean and wash the carrots.
Peel the potatoes.
Chop the onion.
Cut into pieces, carrots and potatoes.
Place all vegetables in a saucepan, add a knob of butter, and cover nut flush of water.
Cook over medium heat.
When cooked blend everything, put on fire by combining the milk, a pinch of pepper and seasoning salt.
To mix the past without boil and serve piping hot.
Ingredients and dosing for 4 persons
- 5 carrots
- 2 potatoes
- 1 onion
- 1/2 cup of milk
- 1 nut for vegetable stock
- 1 walnut butter
- 1 pinch of pepper
- Salt