Curried Vegetables

Ingredients

• I cup cold potatoes
• 1 cup cold carrots
• £ cup cold turnips
• i cup cold peas
• 2 tablespoons butter
• 2 slices onion
• 2 tablespoons flour
• J tablespoon salt
• £ teaspoon curry powder
• i teaspoon pepper
• Dash celery salt
• I cup milk
• 1 teaspoon chopped parsley

Method

1. 1

   Cut the potatoes, carrots and turnips into tiny cubes.

2. 2

   Add the peas.

3. 3

   Pour over them the onion cooked in the butter for five minutes.

4. 4

   Add the flour, salt, curry, pepper, celery salt and pour on slowly the scalded milk.

5. 5

   Sprinkle with finely chopped parsley.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 28. The excerpt below is the record exactly as published.

CURRIED VEGETABLES I cup cold potatoes 1 cup cold carrots £ cup cold turnips i cup cold peas 2 tablespoons butter 2 slices onion 2 tablespoons flour J tablespoon salt \ teaspoon curry powder i teaspoon pepper Dash celery salt I cup milk 1 teaspoon chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.