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Onion_leek_carrot_and_courgette_puree_and_breadcrumbs

Onion, leek, carrot and courgette purée and breadcrumbs

facile
Antipasti & stuzzichini, Contorno
Autunno Per Diabetici Vegetariana
Origine: Spagna

Ingredienti

(2 Persone)
  • 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)

Valori nutrizionali

(per porzione)
  • Calorie 350 kcal
  • Grassi 23 g
  • Sodio 180 mg
  • Carboidrati 14 g
  • Proteine 19 g
  • Fosforo 998 mg
  • Potassio 373 mg
  • Contenuto liquido 410 ml

Indicazioni

  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.