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Ingredients:
4 c. peeled, diced potatoes
1/2 c. finely chopped onion
1 c. grated carrots
1 tsp. salt
1/4 tsp. pepper
1 tbsp. dried parsley flakes
4 chicken bouillon cubes
6 c. scalded milk
4 tbsp. butter
1/2 c. flour
Direction:
In large Dutch oven or kettle,
combine potatoes, onion, carrot, salt, pepper, parsley flakes
and bouillon cubes. Add enough water to just cover vegetables;
cook until vegetables are tender, about 15 to 20 minutes. Do
not drain. Scald milk by heating to 180 degrees or until tiny
bubbles from around edges of pan. Remove 1 to 11/2 cups milk
and add butter and flour to hot milk, stirring with wire
whisk. Add remaining hot milk to undrained vegetables, then
stir in thickened milk mixture. Stir until blended. Simmer for
15 minutes or low heat. Yields: 8 to 10 servings.
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For
Details about Ingredients , check your nearest American Store
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