You are here

Puree Of Root Vegetables

Microwaverina's picture
Ingredients
  Carrots 12 Ounce, sliced (2.5 Cups Or 350 Gram)
  Swede 12 Ounce, sliced (2.5 Cups Or350 Gram Rutabaga)
  Water 45 Milliliter (3 Tablespoon)
  Butter To Taste
  Ground black pepper To Taste
  Single cream 5 Fluid Ounce (2/3 Cup Or 150 Milliliter)
  Chopped chives 1 Tablespoon
  Salt To Taste
Directions

Peel the vegetables and slice them thinly. Reserve some of the carrot slices and cut them into star shapes for the garnish.
Put the vegetables in a dish with the water. Cover with vented cling film (plastic wrap) and cook for 6 - 8 minutes, until soft.
Drain the vegetables and puree in a blender or food processor with butter to taste. Season the puree and reheat for 1 minute.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Vegetable
Interest: 
Healthy

Rate It

Your rating: None
4.028945
Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 564 Calories from Fat 272

% Daily Value*

Total Fat 31 g47.7%

Saturated Fat 18.5 g92.7%

Trans Fat 0 g

Cholesterol 99.7 mg33.2%

Sodium 750.5 mg31.3%

Total Carbohydrates 67 g22.3%

Dietary Fiber 18.7 g74.7%

Sugars 35.7 g

Protein 12 g23.7%

Vitamin A 1169.8% Vitamin C 192%

Calcium 43.3% Iron 18.8%

*Based on a 2000 Calorie diet

Puree Of Root Vegetables Recipe