Cream of Vegetable with Beef (Konsomen bef ak Legim/Potage Puree de Legume

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Isabelle Fassinou

Cream of Vegetable with Beef (Konsomen bef ak Legim/Potage Puree de Legume

Post by Isabelle Fassinou » Thu Sep 27, 2007 9:26 am

Cream of Vegetable with Beef (Konsomen bef ak Legim/Potage Puree de Legumes a la viande de boeuf)
From: Fine Haitian Cuisine, A broad collection of Haitian Recipes by Mona Cassion Menager.


Estimated time: 1 hour

1/2 pound precut stew meat, cooked followed Beef in Creole sauce recipe
2 malanga (yautia)
2 carrots
3 large baking potatoes
2 tablespoons vegetable oil
2 cups chopped white onions
1 leek, sliced
salt to taste if necessary

Cook meat following Beef in Creole sauce recipe. Do not stain sauce. Set aside.
Peel and coarsely cut malanga, carrots, potatoes. Set aside.

Heat oil over medium high setting in a heavy 8-quart round pan (or soup pot), and saute onion and leek for about 7 minutes. Add 7 cups of water and bring to a boil. Add vegetables, meat with the sauce and cook until the vegetables are tender, about 30 minutes. Puree vegetables, meat and cooking liquid with a blender. Strain in a large pan. Add salt if necessary. Bring to a short boil over medium heat, about 5 minutes. Serve hot.

Serves 6.

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