- Khomo ea nama ea likhomo - - Likarolo
- karoti - 1 sekoahelo
- parsnip - sekhechana se le seng
- Dumpling: metsi - 2/3 linoelo
- botle - 1 Art. e nang le khaba
- letsoai - 1/2 teaspoonfuls
- semolina - 1/2 senoelo
- Cheese Parmesan - 1 st. e nang le khaba
- lehe - sengoathoana se le seng
- li-parsley kapa li-eiee tse tala - 1 Art. e nang le khaba
1. Peel ea lihoete le ho khaola likotoana. Tšoaea parsnip mme u e tšabe joaloka lihoete. Hlapa liiee tse tala. 2. Kopanya metsi, oli le letsoai ka har'a sekoahelo 'me u phehele ka mocheso o mofuthu. Add semolina le pheha, susumetsang maikutlo, ho fihlela semolina e bokelloa ka e kholo sekotlolo. E nka feela metsotsoana e seng mekae. 3. Fetisetsa boima ka sekotlolo. E tšela ka likotoana tse nyenyane ka khaba ea lehong, eketsa chisi ea Parmesan, lehe le litlama tse khabisitsoeng, ha li sebelisoa, 'me u hlohlelletse ka boiteko ho fihlela motsoako o fetoha o ts'oanang. Etsa bonnete ba hore ha ho na maqhubu ka motsoako. Ka sekotlolo se seholo se tlisa nama ea khomo ho pheha. 4. Ka mor'a moo eketsa lihoete le li-parsnips 'me u phehele metsotso e ka bang 5. Ebe u sebelisa khaba ho beha hlama, ho theha libolo tse nyane. U ka etsa sena ka matsoho a metsi hore u fumane tse ling hape libolo. Pheha metsotso e ka bang 4 ho isa ho e 5 ho fihlela li-dumplings li thatafalloa. Senya sopho ka lipoleiti ebe u sebeletsa hang-hang.
Litšebeletso: 4