1. Clean and finely chop all the vegetables.
2. Cook in stock till tender.
3. Blend or pass through a sieve to make a puree.

For B�chamel Sauce:

1. Stick the onion with the clove.
2. Add to the milk along with the bay leaves.
3. Bring to a boil. Remove from heat and let it sleep for half an hour.
4. Blend together the flour and butter in a saucepan over a low heat.
5. Take off fire.
6. Strain the boiled milk and add a little at a time to the flour and butter mixture.
7. When all the milk has been added, return to heat.
8. Add salt and pepper and cook over a slow fire till the flour is well cooked and the sauce is smooth and glossy.
9. Blend the B�chamel sauce with the puree.
10. Serve hot garnished with a swirl of cream.

Variation:
Any vegetable can be pureed and cooked this way pumpkin, bottle gourd, peas, cauliflower, potato, carrot etc.

Veg Recipes | Non Veg Recipes | User Recipes | Recipe Galleries