Vegetables, Mullagatawny

Potatoes, Vegetables & Sides

Prep Time: 30 min Cook Time: 30 min Total Time: 1 hr Servings: 8

Ingredients

3 quarts Chicken stock, triple strength

2 Onions

4 Carrot

2 Turnips

1 head Celery

1 tsp Pepper, white

2 Tbs Curry powder

1 Tbs Flour

Description

Adapted from "The Original White House Cook Book, 1887 Edition", 1999, pg. 31.

Directions

Mix chicken stock from bouillion.

Cut up vegetables into 1/2-inch diameter pieces.

Put vegetables into chicken stock, bring to a boil, then simmer for 20 minutes.

Add curry powder and flour, mix, and boil another 3 minutes.

Separate vegetables from broth with colander, mix in white pepper, and serve. (Broth may be served as mullagatawny soup.)