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Categories:Viewed: 33 - Published at: 7 years ago
Ingredients
- 1/4 pounds butter
- 3-4 large potatoes
- 4-5 onions
- 3 pinches carrots
- Milk
- 5 cups yogurt (or 1 quart milk)
- 1/2 teaspoons crush fennel seeds
- 2 tablespoons dried mint leaves
- Salt and pepper
Method
- Chop the onions, cut the carrots and potatoes in thin slices
- Heat the butter in a heavy frying pan and saute the vegetables
- When they begin to soften, add a little milk to moisten them and simmer until they are done, about 15-20 minutes
- In a heavy saucepan beat the yogurt and set over very low heat until it is hot but not boiling
- Add the vegetables, herbs and salt and pepper, and stir over very low heat for 5-10 minutes
- It can be server either warm or cold, while it also makes a great summery cold appetizer
