Turnip Vegetable Stew

Ingredients

Sour cream 100 g

Flour 1 tbsp

Turnip 3 pcs

Canned green peas 4 tbsp

Butter 50 g

Potatoes 4 pcs

Vegetable broth 1 cup

Cauliflower 100 g

Tomatoes 3 pcs

Carrots 3 pcs

Salt

Cut the carrots and turnips into pieces and simmer in a small amount of water until tender. Cut the potatoes into pieces and fry. Boil the cauliflower. Mix all the vegetables, add the canned young peas.

Fry the flour in butter, add the vegetable broth, and bring to a boil, stirring constantly. Simmer for 10 minutes, then season with sour cream. Pour the resulting sauce over the cooked vegetables, placed in the pan, top with freshly diced tomatoes, and simmer for another 15 minutes.

Enjoy!