Ingredients:

1 brocolli and steams
1 onion
1 middle size carrot
piece of celery - chopped
1 1/2 tbsp wheat flour (type 850 or indian integral wheat flour)
1 1/2 tbsp of corn oil

Preparation

Cut brocolli steam on smaller pieces and florets. Carrot cut into
crescent shaped pieces.
Put brocolli and whole pealed onion to cold water and bring it to boil. Boil until it is cooked.
Drain brocolli and bland brocolli, and water from cooking save.

In other sauce pan put oil, add flour and stir that it not burn. Slowly strart adding little by little water from vegetables cooking and mix fastly as it will becoming thick from added water. By adding more water it will come to moment when this mixture stop getting thick, then add all water from cooking and more fresh water - to the amount of 1l.
Add blanded brocolli, carrot and whole onion. Stir from time to time and cook till carrot become softier. When it is cooked garnish with chopped parsley leaves.

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