Advertisement
Easy
By James Viles
Published 2016
Place all the raw vegetables in a food processor and purée. Transfer to a pan with the grape seed oil and cook all the vegetables gently for about 45 minutes, without allowing them to colour.
Add the whey or buttermilk and cook over low heat for 2 hours until all the liquid has evaporated. Cool in the fridge and then fold in the sour cream.