Ingredients
- 3 potatoes
- 240 ml water
- 120 gr carrots (diced)
- 30 gr leeks (chopped)
- 30 gr onion (chopped)
- 26 gr celery (chopped)
- 7 gr low cal
- 2 gr dillweed (dried)
- 1 gr nutmeg (ground)
Half Of Cooked Vegetables & Half Of Liquid. Process 5 Min. OR Until Smooth. Pour Mixture Into A Bowl. Repeat Procedure With Remaining Vegetables & Liquid. Add Dill, Nutmeg & Water To Puree. Stir Well. Cover, Refrigerate 6 Hours. Garnish With Grated Nutmeg. (Fat 1.2 Chol. 0.)
