MENU 1

VEGETABLE BROTH
SAUTE VEGETABLES
GARLIC MASH POTATO

Vegetable broth
Potato
Carrot
Turnip
Onion
Peas
Tomatoes
French beans
Salt & pepper
Stock or water
Rice or barley

125gms
125gms
50gms
50gms
50gms
100gms
50gms
to taste
1 liter
10 gms

Method of preparation
1. Prepare the vegetable by cutting in to
macedoine.
2. Prepare vegetable stock from the left over
trimmings.
3. Cook the vegetables in stock till tender
serve piping hot.
4. Garnish with parsley sprig.

SAUTE VEGETABLES
Potatoes--------------------------- 100 gm
Fr. Beans-------------------------- 100 gm
Carrots ----------------------------100 gm
Cauliflower----------------------- 100 gm
Salt---------------------------------------- tt
Wt. pepper pdr.-------------------------- tt
Butter ------------------------------- 50 gm
Parsley-------------------------------20 gm

METHOD: Wash all the vegetables.

Peel and cut the potatoes, carrots into diamond
shape ( x ).
String and cut the french beans into diamonds, cut
the cauliflower into florets.
Boil the vegetables in salted water separately and
drain.
Saut all the vegetables in fry pan using the butter.
Check seasonings.
Serve sprinkled with chopped parsley.

Garlic Mash Potato

8 potatoes, peeled and quartered

1/2 cup milk

1/4 cup butter
2 cloves garlic, minced
salt to taste
1 pinch ground white pepper

1.
2.

3.

Method :1 Bring a large pot of water to boil; add potatoes, and

boil until soft, about 20 to 25 minutes. Drain, and
place in a large bowl.
2 Combine potatoes with milk, butter, garlic, salt, and
pepper. Mix with an electric mixer or potato masher
to your desired consistency.