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Millet cauliflower chowder
1 serving
Rinse the potatoes thoroughly, cut out the eyes and cut into cubes. Finely chop the onions, cut into circles of parsley, carrots. Put everything in a saucepan, disassemble the cauliflower on inflorescences, cut the trunks in circles and quit cooking. Grind millet on a grinder, dilute in a cup with warm water and introduce into the chowder. At the last minute, before you are ready to fall asleep in the cabbage inflorescences, Move the pan to the edge of the stove, put the marjoram and very finely shredded garlic. Laurel leaf, as always, is laid 3-4 minutes before the chowder is ready. It is boiled for about 10 minutes or less, depending on the skill of the hostess.
Rinse the potatoes thoroughly, cut out the eyes and cut into cubes. Finely chop the onions, cut into circles of parsley, carrots. Put everything in a saucepan, disassemble the cauliflower on inflorescences, cut the trunks in circles and quit cooking. Grind millet on a grinder, dilute in a cup with warm water and introduce into the chowder. At the last minute, before you are ready to fall asleep in the cabbage inflorescences, Move the pan to the edge of the stove, put the marjoram and very finely shredded garlic. Laurel leaf, as always, is laid 3-4 minutes before the chowder is ready. It is boiled for about 10 minutes or less, depending on the skill of the hostess.
potatoes - 2-3 pcs., onions - 3 pcs., garlic - 0.5 heads, parsley root - 1 pc., carrots - 1 pc., cauliflower - 1 head, millet - 0.5 cups, bay leaf - 1 pc., marjoram - 1 tsp
