Curried Vegetables
- 1 cup each potatoes
- 1 cup carrots
- 1/2 cup turnip
- 1/2 cup canned peas
- 2 tablespoons butter
- 2 slices onion
- 2 tablespoons flour
- 3/7 teaspoon pepper
- Few grains celery salt
- 1 cup scalded milk
- parsley, chopped fine
Cook one cup each potatoes, and carrots, and one-half cup turnip, cut in fancy shapes, in boiling salted water until soft. Drain, add one-half cup canned peas, and pour atop a sauce made by cooking two tablespoons butter with two slices onion five minutes, removing onion, adding two tablespoons flour, three-fourths teaspoon pepper, few grains celery salt, and pouring on gradually one cup scalded milk. Sprinkle with finely chopped parsley.
Submitted by Aug 17, 2009
15 min
30 min
45 min