Root vegetable purée Recipe Gluten-free, dairy-free (casein-free) and vegan.

PORTIONS: 6


With images Without images

ORGANIC INGREDIENTS

  • 375 g carrots, peeled and cut into discs (about 5 medium carrots)
  • 350 g parsnip, peeled and cut into discs (about 7)
  • 300 g turnips, peeled and cut into cubes (about 1/2 turnip)
  • 75 g (1/3 cup) non-dairy milk substitute
  • 30 ml (2 tbsp) margarine
  • 2,5 ml (1/2 tsp) fresh thyme, snipped
  • Salt and pepper, to taste

PREPARATION

  1. Steam the vegetables until tender.
  2. Using a pestle, crush the vegetables with the milk substitute and margarine.
  3. Add the thyme, then season with salt and pepper to taste.
Recipe Root vegetable purée Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

This puree offers a new way to prepare these root vegetables while adding a colorful touch to your plate.