Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 84

carrots, bulgur wheat, vegetable stock, mustard, coriander, butter

Roughly chop 500g winter carrots and cook them in a litre of vegetable stock till tender. Blitz them, together with the stock, in a blender or food processor, then return to the pan over a moderate heat. Add 200g bulgur wheat and simmer, stirring, for 10–15 minutes, until the wheat is tender. Season with salt, pepper and a heaped tablespoon of grain mustard, then finish with a handful of coriander leaves and about 40g butter.

For 4. Somewhere between soup and pilau. Soothing, frugal food for a rainy night.