White Sauce With Vegetable Puree
|Cauliflower/White pumpkin||1 1⁄2 Cup (24 tbs) (2 Teacups)|
|Whole wheat flour/Plain flour||1 Tablespoon|
|Skim milk||3⁄4 Cup (12 tbs) (1 Teacup)|
1. Boil the cauliflower in 2 teacups of water until soft. Blend in a liquidiser and strain.
2. Heat the butter, add the flour and cook for 1/2 minute.
3. Add the milk and cauliflower puree and heat whilst stirring the mixture continuously until it becomes thick.
4. Add salt and pepper.