Tuesday, June 23, 2015

Vegetable puree - recipe (including photos)

  • 600 grams of celery
  • 200 grams of parsnip
  • 150 grams of carrots
  • 150 grams of zucchini
  • 50 grams of butter
  • garlic
  • salt
  • pepper

Chop the vegetables and boil them.

Keep half of the water in which the vegetables boiled, or less, if you want the final product to be thicker.

Mash the vegetables and their soup with a plunger to make a puree. Add the butter, the garlic, salt and pepper and mix some more.

Enjoy it with a few croutons or as it is!



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