Heat oil in a pan, add pepper corn, bay leaves and fennel seeds.
Add onions, add grated carrot and water. Cook the mixture and once the carrot is cooked, cool it.
Put in a mixer and blend to make puree. Store it in the fridge.
When ready to eat, heat the mixture in a pan, add seasoning, adjust consistency, add in the chopped coriander leaves and boil.
Stir in the cream simmer and serve hot.
Serve with garlic toast. Along with some salad, this is an ideal meal for weight watchers.
Recipe from www.chefmilind.com |
