Purees are a perfect option to eat vegetables. They are delicious and you can adapt them to your taste both in ingredients and texture. So today we are going to see a classic of purees: Vegetables Puree Recipe, but super rich and healthy.
Of course, you can vary the ingredients to your liking. There are many recipes for vegetables puree, but if you want it to be super good and with a very balanced flavor, do not miss our recipe.
Let’s take a look at the recipe for vegetables puree, improved version.
Super Yummy Vegetables Puree Recipe!
- 250 g Green Beans
- 2 Potatoes
- 4 Carrots
- 1 Zucchini
- 1 Leek
- We begin our recipe by peeling the leek. Cut it into pieces, (without removing the green part) and sauté it in a pot with a drizzle of oil, over medium low heat so that it does not burn, about 5 minutes. Stir from time to time.1 Leek, Oil
- While the leeks are cooking, continue peeling the carrots. Cut them also in small pieces.Clean the green beans, removing the tips and the strands on the sides, with the help of a knife. Cut them also in two or three pieces, depending on their size.4 Carrots, 250 g Green Beans
- When the leek has sautéed, add the carrots and beans to the pot. Cook everything together for about 2-3 minutes.Meanwhile, wash the zucchini and add it to the pot, also in pieces. Sauté everything together for a couple of minutes more. Peel the potatoes and add them in chunks.250 g Green Beans, 4 Carrots, 1 Zucchini, 2 Potatoes
- Cover with water, add salt to taste and put the lid on the pot. Cook for about 15 minutes, counting from when the water starts to boil, over medium heat.Water, Salt
- After this time, with the help of a skimmer, put all the ingredients of the puree in a blender or in a bowl. Add a little of the cooking broth, pepper to taste and add the cheeses. Whisk well until smooth.Once it is well blended, taste your puree if you prefer it to be less dense. Then add more broth, to taste. Once it has the desired texture, serve piping hot.
Remember when mashing the vegetables, to do it with very little broth. This way you will be able to choose its texture if you prefer it to be more brothy or thicker.
If you do it the other way around and we overdo it with broth, we will not be able to rectify it to make it thicker again.
You can accompany your vegetables puree with croutons of fried or toasted bread, with a few slices of crispy ham or with a mixture of crushed nuts to give it a crunchier touch.
Enjoy your meal!