Madagascar

Lasopy 


-3 lb. veal bones
-2 qt. water
-2 Tbsp. salt
-3 carrots, peeled and cut into 3 pieces
-1 small turnip, peeled and cut in chunks
-6-8 scallions, cut in large pieces
-1 C. fresh or frozen string beans
-1 C. tomatoes, cut in quarters
-1/2 tsp. black pepper


1) In a 4-quart pot, simmer veal bones, water, and salt for 1 hour, covered.
2) Add carrots, turnip, scallions, string beans, tomatoes and pepper. Simmer for 1 hour or until vegetables are tender.
3) Remove veal bones. Put vegetables through a sieve or vegetable mill to make a puree. Serve hot.


Source: http://www.africa.upenn.edu/Cookbook/Madagascar.html