Red Vegetable Puree
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 beetroot
- 1 parsnip (s)
- 2 carrot (s)
- 1 potato (s)
- 100 ml milk
- 1 tablespoon butter
- 1 teaspoon salt
- pepper
Print Recipe
Pin Recipe Instructions
- Peel the vegetables, then cut the parsnip, carrots and potatoes into pieces and bring to a boil in a saucepan covered with water. Add salt to the boiling vegetables to taste and then simmer gently on a low flame.
- Grate the beetroot or cut it into very small pieces and simmer gently in a separate saucepan with a maximum of 100 ml of milk (the beetroot should not swim in the milk).
- After about 7-10 minutes, drain the vegetables from the first pot and add them to the beetroot with milk. Let simmer a little more.
- Then use the potato masher or hand blender to make a fine puree. While mashing, add the butter and pepper to taste.
- The red vegetable puree tastes pleasantly sweet and is very popular with our children, both because of its color and taste.
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