INGREDIENTS |
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- 2 to 3 juicy large carrots
- 1 to 2 leaves cabbage
- 1 tbsp cream
- 1 small butter
- salt, pepper to taste
- 2 to 3 tbsp cream whipped smooth
- 10 gms sweet peas
- 1 small sprig mint
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METHOD
Grate 1 tbsp carrot and keep aside. Finely chop cabbage and keep aside. Pressure cook the remaining carrots till it becomes very soft Keep it to cool and blend in mixer. Strain. Heat butter, add the pulp and bring it to boil. Put the grated carrot and cabbage and salt. Transfer in serving bowl. Put a swirl of whipped cream. Sprinkle freshly ground pepper and chopped mint. Ready to serve. |
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| Mostly Sunny |
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| 32°C |
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| Humidity: 66% |
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