Ingredient for 8:
2 lb potatoes
1 cup milk
0.25 lb sour cream
1 lb spinach
2 tbsp tomato paste (or any tomato sauce)
1 tbsp sugar
Boil potatoes, then peel and make puree from the potatoes, milk, sour cream, and eggs.
Divide the puree into 3 parts.
Boil spinach for 2 minutes, then drain it and make puree from the spinach, and mix it with one part of the potato puree.
Add tomato-paste and sugar to another part of the potato puree, and blend.
Pre-heat an oven to 180 C (360 F).
Grease a baking sheet with margarine, and place different colored puree close to each other. You can use confectioner’s bags with wide nozzles to make them decorative.
Bake for about 10 minutes, and serve immediately, with any vegetable salad.
You can use other vegetables, to make colored puree.