Broccoli, Cauliflower, Carrot and Potato Puree with Cream

by Editorial Staff

Delicate vegetable puree made from cauliflower, broccoli, carrots, and potatoes is an excellent side dish for meat, poultry, and fish. It is difficult to guess by taste what kind of vegetables underlie it. The puree is tender in texture, smooth, and has a pleasant creamy taste and aroma.

Ingredients

  • Potatoes – 200 g
  • Broccoli – 150 g
  • Cauliflower – 150 g
  • Carrots – 120 g
  • Cream – 50 ml
  • Butter – 30 g
  • Salt to taste
  • Ground black pepper – 1 pinch

Directions

  1. Prepare the required ingredients.
  2. Peel and wash potatoes and carrots. Cut the potatoes into small slices and the carrots into slices.
  3. Transfer the potatoes and carrots to a pot of cold water and over high heat.
  4. When the water boils, season with salt, reduce heat, and cook vegetables until tender, about 25 minutes.
  5. While the potatoes and carrots are boiling, disassemble the cauliflower and broccoli into inflorescences.
  6. Boil water in a saucepan and dip broccoli and cauliflower in boiling water.
  7. Boil the cabbage for 5-6 minutes.
  8. Drain potatoes and carrots, broccoli, and cauliflower and transfer vegetables to the bowl of a blender or food processor.
  9. Heat the cream lightly on the stovetop or in the microwave.
    Pour cream to vegetables, add a piece of butter and add a pinch of black pepper.
  10. Chop the vegetables until smooth and smooth.
    Taste the puree and add salt if necessary. Stir.
  11. The broccoli, cauliflower, potato, and carrot puree is ready.
  12. Serve hot vegetable puree to garnish with meat, poultry or fish.

Enjoy your meal!

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