1 small bunch scallions (small onions)
Freshly chopped Chives,
Parsley and thyme
1/8 lb butter
4 tbls flour
1 large can evaporated milk (atlernatively use fresh pasteurised milk of your choice)
METHOD / DIRECTIONS:
peel and cut up the tannia, drop into boiling salted water. Place two tablespoons of the butter in a heavy frying pan, cook the chopped scallions and chopped herbs till lightly brown; blend flour and remaing butter to a smooth paste, add hot milk to the flour and butter mixture slowly, stirring all the time until all the milk is used. Mash the tannia through a potato ricer, add the hot water left from cooking the tannia to the mashed tannia, then combine the two mixtures; add more salt as needed, and pepper to taste.
Reheat the mixture and serve with some freshly chopped parsley sprinkled on top, and some warm brown petite rolls.