Thursday, October 9, 2008

Vegetable Chowder

Serves: 6


2 ounces (60 g) butter
1/2 cup wholemeal flour
2 cups soy milk
Pinch cayenne pepper
3 carrots
1 stick celery
1 potato
1 parsnip
1 x 13 ounce (410 g) can corn kernels
1 onion, chopped
1 1/2 cups water
1 tablespoon chopped parsley
Salt and pepper

Microwave Method:

1. Melt butter in a Pyrex jug for 1 minute on HIGH.
2. Add flour, cook a further 1 minute on HIGH.
3. Add milk and pepper. Cook for 5-6 minutes on HIGH, stirring twice during cooking. Put to one side.
4. Peel and wash carrots, celery, potato and parsnip. Place in a food processor and chop roughly.
5. Transfer chopped vegetables to a large bowl. Add corn, onion and water. Cover and cook 12-15 minutes on HIGH, stirring 2-3 times during cooking.
6. Mix white sauce and vegetable mixture together. Season to taste.
7. Serve hot, sprinkled with parsley.

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