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| Serves 4 |
| 1 potato |
| 1 carrot |
| 1/2 onion |
| 3 cabbage leaves |
| 2 bell peppers |
| 1/2 bunch broccoli |
| 1/4 bunch cauliflower |
| 3 thin bacon strips |
| White sauce |
2 cups milk |
| 3 tablespoons butter |
| 4 tablespoons flour |
| Salt, and pepper |
| 2 1/2 cups stock |
| Butter |
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1 Boil broccoli and cauliflower briefly and separate into small bunches.
2 Cut onion into crescent-shaped pieces.
3 Skin potato and carrot and dice into bite-size pieces.
4 Shred cabbage into bite-size pieces.
5 Remove calyx and seeds from bell peppers and cut into small pieces.
6 Cut bacon crosswise into thin strips.
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1 Melt butter in a pot, add bacon and fry briefly. Add stock and bring to a boil. Skim off scum while simmering.
2 Melt butter in a separate pan and cook flour without browning. Stir in milk a little at a time, and season with salt and
pepper.
3 Add some stock taken from 1 to 2 in small amounts to stretch the sauce.
4 Pour the sauce prepared in 3 in 1.
5 Add broccoli and
cauliflower and simmer 20 to 30 minutes more. 
Serve the vegetables with the sauce in a dish.
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