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Vegetable Puree Sandwich

Healthycooking's picture
Ingredients
  Carrots 1⁄2 Pound
  Turnips 1⁄2 Pound
  Sweet potatoes 1⁄2 Pound
  Dijon mustard 1 Tablespoon
  Chopped fresh dill 2 Tablespoon
  Cucumber 1 Medium
  Vegetable bread slices 8 (1/2 Inch Thick)
Directions

1. Trim the carrots, peel the turnips and potatoes, and cut the vegetables into large chunks.
2. Bring 1 inch of water to a boil in a pan that will accommodate a large vegetable steamer. Place the vegetables in the steamer and cook, covered, 10 minutes, or until tender when pierced with a sharp knife; set aside to cool.
3. Place the vegetables in a medium-size bowl and mash them until smooth. Add the mustard and dill, and stir until blended; set aside.
4. Peel and slice the cucumber. Toast the bread and spread about 2/3 cup of the vegetable puree on each of 4 slices. Top the puree with cucumber slices and place a second slice of toast on each sandwich.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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