Mixed vegetable puree
This recipe is just a basic version, there are endless variations to it. The puree can be frozen, it can be the starting point of a vegetable soup or sauce. If soft but textured food is an option, for example small pasta shapes can be added, or very finely chopped ham.
Ingredients
- 2 carrots, prepared and chopped
- 1 parsnip, prepared and chopped
- 200 g celeriac, prepared and chopped
- 1 leek, prepared and chopped
- 400 g pumpkin, prepared and chopped
- 2 potatoes, peeled and chopped
- 2 handful savoy cabbage leaves, chopped
- 400 g chickpeas (tinned), rinsed and drained
- salt, white pepper
- good pinch of dried marjoram (or oregano)
- finely grated Parmesan or pecorino
- rapeseed (or olive) oil
- 500 ml beef or chicken stock, or vegetable stock
Method
- In a saucepan, heat oil and dried marjoram, add prepared vegetables, sweat for a few minutes. Add stock (or water) and bring to the boil, reduce heat slightly and simmer until all vegetables are soft. Remove from the heat and blend to a smooth puree, pass through a fine-meshed sieve, season to taste and adjust thickness according to preference. Serve sprinkled with finely grated cheese.