Mashed vegetables
Purees are essential dishes for feeding babies, but adults also need these recipes so that they provide us with all the nutrients that vegetables contain. A correct diet rich in fruit and vegetables keeps us hydrated at this time of year.
Also, the vegetables in purees is a good combination of foods in which the caloric intake is very low, being especially important in the slimming diets.
Ingredients
- 2 carrot
- 1 celery
- 1 leek
- 3 tomato.
- 3-4 broccoli buds.
- 3-4 potatoes.
- Olive oil.
- Water.
- Salt
- Grated cheese or croutons (optional).
Preparation
First of all, we will begin to dice medium carrots, celery, leek and potatoes. These will be poached in a frying pan with a good drizzle of olive oil.
On the other hand, we will poach the tomatoes in water to then easily remove the skin, and we will steam the broccoli buds.
When the broccoli and tomatoes are ready, we will peel the latter and add them chopped to the previous pan. We will cover with water, add salt and leave cook about 25 minutes approx.
Finally, we will remove a little of the cooking water and we will grind. We will add more water than we have removed according to the density you want in the puree. You can accompany it with grated cheese or croutons.
More information about the recipe
Total time
Kilocalories per serving 214
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