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Tricolor Vegetable Puree

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Ingredients
  Frozen carrot puree 3⁄4 Pound
  Frozen celeriac puree 3⁄4 Pound
  Salt To Taste
  Pepper To Taste
  Instant mashed potato flakes 3⁄4 Cup (12 tbs)
  Frozen broccoli puree 3⁄4 Pound
  Butter 1 Tablespoon
Directions

Put the frozen carrot puree in a small casserole.
Microwave, uncovered, on HIGH for 4 minutes, and pour into a colander.
Rinse the casserole and put in the celeriac puree.
Microwave, uncovered, on HIGH for 4 minutes.
Pour the carrot puree into a small bowl and season with salt and pepper to taste.
Add a quarter of the instant mashed potato and stir well.
Pour the celeriac puree into the colander.
Rinse the casserole and put the broccoli puree into it.
Microwave, uncovered, on HIGH for 4 minutes.
Transfer the celeriac puree to a second bowl and season with salt and pepper.
Add 3 tablespoons (2 tablespoons) of instant mashed potato flakes and stir well.
Pour the broccoli puree into the colander and leave to drain for 1 minute.
Pour into a third bowl, season with salt and pepper and add the remaining instant mashed potato.
Butter the base of a 1 quart (1 litre/1 3/4 pints) terrine dish.
Place a piece of buttered non stick parchment (greaseproof paper) on the base and spread the carrot puree over in a smooth layer.
Cover with a layer of celeriac puree and finish with the broccoli puree.
Microwave, uncovered, on HIGH for 6 minutes.
Remove the non stick parchment (greaseproof paper).

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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