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