How rich are the purees and how helpful. They are a fantastic tool to eat leftovers from previous days in different ways or to take advantage of foods that are about to go bad. Don't you agree? At home we prepare every week some and be cabbage puree it has been one of the last.
This puree is simple and healthy. You can serve it with a salad to complete a light dinner or as a first course at lunch. It is also an excellent way for those who are more reluctant to eat vegetables, to do so with more enthusiasm. I cannot assure you of success but you do not lose anything by trying.
All the potatoes and spices They help its flavor to soften and that is what can help to introduce it also in the diet of the little ones. You can even add a little cheese on top to make it more attractive, creativity to power! Shall we start cooking?
The recipe
- 2 tablespoons of extra virgin olive oil
- 1 white onion, minced
- 2 leek, minced
- 3 carrots, peeled and chopped
- 4 potatoes, cut into pieces
- 1 cabbage, julienned
- ½ teaspoon turmeric
- A pinch of salt
- A pinch of black pepper
- Water or vegetable broth
- We put the oil in a saucepan and sauté the onion for four minutes, until it turns color.
- Then we incorporate the leek and the carrot and sauté a couple more minutes, until the leek is soft.
- Now, we add the potatoes and cabbage. Mix and fry for a couple of minutes.
- We add the salt and spices, we pour broth to cover the potatoes and cook for 20 minutes until they are tender.
- We crush the whole and we serve the hot cabbage puree.