John Myers
Vegetables: Carrot and Zucchini Puree
The perfect vegetables: carrot and zucchini puree recipe with a picture and simple step-by-step instructions.
- 2 piece Carrots
- 2 piece Zucchini
- 1 piece Fresh onion
- 1 piece Spring onion
- 1 piece Fresh garlic
- 2 tablespoon Safflower oil
- 20 g Butter
- 1 tablespoon Grained vegetable broth *
- Pepper and salt
- Finely chopped parsley
- Peel the carrots, garlic, spring onion and onion.
- Dice zucchini, carrots and onions, cut the spring onions into rings and chop the garlic.
- Heat the oil in a pan and fry the vegetables in it. After approx. 3 – 4 minutes add a little (approx. 50 ml) water and cook the whole thing at a lower temperature. There should be little liquid left.
- Season with vegetable stock and puree finely with a magic wand.
- Season to taste with salt and pepper. It was almost unnecessary for me, because the vegetable broth was already seasoned enough.
- Weigh the parsley finely and mix it with the puree.
- * Link to spice mixes: Granulated vegetable broth
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