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Vegetables: Root Vegetable Puree (vegan)

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Vegetables: Root Vegetable Puree (vegan)

The perfect vegetables: root vegetable puree (vegan) recipe with a picture and simple step-by-step instructions.

  • 0,5 piece Turnip
  • 2 piece Carrots
  • 1 piece Parsnip fresh
  • 1 piece Onion
  • 3 tablespoon Extra virgin olive oil
  • 1 tablespoon Grained vegetable broth *
  • Water
  1. Peel and dice all vegetables.
  2. Heat two tablespoons of oil in a saucepan and fry the vegetables in it. Pour some water, season with vegetable stock and steam until soft. I turn off the power after a few minutes and use the residual heat.
  3. Use a magic wand to puree the soft vegetables to a firm pulp. Add a little more water depending on your taste. Of course, you can also use cream or milk (no longer vegan!). Season to taste with salt and pepper.
  4. Without the onion, spices, salt and pepper, this porridge is also suitable for babies, since it can be easily frozen in portions.
  5. * Link to spice mixes: Granulated vegetable broth
Dinner
European
vegetables: root vegetable puree (vegan)

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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