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Sweet Pea, Cabbage and Carrot Puree


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Sweet Pea, Cabbage and Carrot Puree
Sweet Pea, Cabbage and Carrot Puree
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Votes: 0
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Ingredients
  • 1 tbsp butter
  • 2 cloves garlic sliced
  • 1/4 onion sliced
  • 1 tbsp flour
  • 3/4 cup milk
  • 1/2 cup chicken broth
  • 1 tsp My Leaning Tower Italian Blend or create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes.
  • 1/2 tsp salt
  • 1/ tsp ground black pepper
  • 4 green cabbage leaves in manageable chunks to be able to fit a pot
  • 1 lb frozen carrots and peas
Servings:
Ingredients
  • 1 tbsp butter
  • 2 cloves garlic sliced
  • 1/4 onion sliced
  • 1 tbsp flour
  • 3/4 cup milk
  • 1/2 cup chicken broth
  • 1 tsp My Leaning Tower Italian Blend or create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes.
  • 1/2 tsp salt
  • 1/ tsp ground black pepper
  • 4 green cabbage leaves in manageable chunks to be able to fit a pot
  • 1 lb frozen carrots and peas
Servings:
Instructions
  1. In a coverable, medium pot, melt butter over medium heat.
  2. Add garlic and onion and sauté for about a minute with a pinch of salt and pepper. Add flour and stir for about 30 seconds or so. It will “clump” and form a roux.
  3. Add milk, chicken broth, My Leaning Tower Italian Blend (or substitute spices), salt, and pepper, and bring to a slow boil while stirring. When it starts to simmer, place on medium low heat, add the cabbage and cover.
  4. Let cabbage simmer for about 7 minutes and then add the peas and carrots and take off of heat.
  5. When peas and carrots are defrosted and peas are bright green (about 3-4 minutes), place contents of pot into a food processor or use an immersion blender. Puree on high until mixture is smooth and there are no chunks (about 3 minutes). The smoother, the better.
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