2 to 3 juicy large carrots
1 to 2 leaves cabbage
1 tbsp cream
1 small knob of butter
Salt, pepper to taste
2 tbsp cream whipped smooth
15 gms sweet peas
1 small sprig mint
Grate 1 tbsp carrot and keep aside.
Finely chop cabbage and keep aside.
Pressure cook the remaining carrots till it becomes very soft
Keep it to cool and blend in mixer. Strain.
Heat butter, add the pulp and bring it to boil.
Put the grated carrot and cabbage and salt.
Transfer in serving bowl. Put a swirl of whipped cream.
Sprinkle freshly ground pepper and chopped mint.