Stewed in cream sauce vegetables

200 g zucchini

200 g pumpkin

50 g canned green peas

4 carrots

2 glass sour cream

2 tbsp. butter

salt

Cut the vegetables into cubes, individually simmered until tender with butter, peas to warm up.

Prepared ingredients to combine with sour cream sauce, salt, warm up 2 minutes

Before serving vegetables, stewed in cream sauce, arrange on platter and garnish with parsley.

For the preparation of sour cream need 75 grams of flour to saut, stirring occasionally, on a dry pan so that it does not overheat, to light cream color, then cooled flour to 60 degrees, add 3 cups of hot water, stir, add 250 g sour cream, salt, warm, not boiling, 5 min, then strain, bring to a boil.