Onion, leek, carrot and courgette purée and breadcrumbs

Ingredients

(2 Servings)
  • 1 medium courgette
  • 1 medium leek
  • 1 medium onion
  • 2 medium carrots
  • 200 ml water per person
  • olive oil
  • freshly ground black pepper
  • 2 eggs (for garnish)

Nutritional values

(per serving)
  • Calories 350 kcal
  • Fat 23 g
  • Sodium 180 mg
  • Carbohydrates 14 g
  • Protein 19 g
  • Phosphorus 998 mg
  • Potassium 373 mg
  • Liquid 410 ml

Directions

  1. Cut off the green stem and root of the leek.
  2. Wash the courgette
  3. Peel and wash the onion
  4. Peel and wash the carrots.
  5. Prepare the vegetables: soak for 4–5 hours before processing when they are clean, drain and double cook.
  6. The final cooking time can be up to 30 minutes in a normal pot, depending on the type of texture you like best.
  7. Once the vegetables are soft, blend with a blender or food processor.
  8. Cook the eggs
  9. Serve with a little oil and pepper, chop the boiled egg and place on top of the puree.