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Categories:Viewed: 41 - Published at: 4 years ago
Ingredients
- 3 tablespoons olive oil
- 1 12 onions, chopped
- 4 tablespoons minced garlic
- 4 cups diced carrots
- 16 ounces mushrooms, chopped
- 12 teaspoon nutmeg
- 12 teaspoon ground ginger
- 12 teaspoon salt
- 12 teaspoon pepper
- 2 cups low-fat buttermilk
- 3 cups 1% low-fat milk
Method
- sautee onions and carrots in olive oil over medium heat, stirring occasionally.
- when the onions start to become translucent, add the mushrooms and turn the heat up to high, stirring frequently.
- after the mushrooms have started to brown around the edges, add the nutmeg, ginger, salt, and pepper, and mix well.
- continue sauteeing vegetables until all are cooked but still somewhat firm.
- put mixture into food processor and puree while adding some of the buttermilk or milk.
- return puree to the stovetop pan, then mix constantly over low heat while adding in the rest of the buttermilk and milk.
- continue heating on low until heated through.
- do not let it boil or the milk will curdle.
