Vegetable Parmesan Puree
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g potato (s)
- 250 g broccoli
- 400 g carrot (s)
- 150 ml milk
- 50 g parmesan cheese
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and carrots and cut them into large pieces. Wash the broccoli and cut into florets.
- Put the vegetables in a saucepan and fill with water until everything is just covered. Salt the contents, bring to the boil and cook over a medium heat for 20 minutes. Then drain the vegetables and let them evaporate for 5 minutes.
- In the meantime, bring the milk to the boil and add the parmesan until it melts. Season the mixture with salt, pepper and nutmeg and stir into a homogeneous sauce.
- Add the parmesan milk sauce to the vegetables and mash to a puree.
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