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Onion, leek, carrot and courgette purée and breadcrumbs

Fácil
Entrada & Aperitivo, Side Dish
OutonoVegetariana
Origem: Espanha

Ingredientes (2 Porçðes)

  • 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)

Valores nutricionais (por porção)

Calorias350 kcal
Gordura23 g
Sódio180 mg
Hidratos de Carbono14 g
Proteína19 g
Fósforo998 mg
Potássio373 mg
Conteúdo de líquido410 ml

Preparação

  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.
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