Rutabaga puree
Composition / ingredients
9
servings:
Cooking method
1. Peel the rutabaga and celery, wash, cut into cubes, put in a saucepan with a thick bottom, pour olive oil, send it to the fire.
2. Peel the garlic, cut into plates, and send it to the main vegetables in a saucepan.
3. After the vegetables are slightly browned, pour vegetable broth and water, bring to a boil, cook over medium heat for about 20 minutes, until the vegetables become soft.
4. Then add vegan cream cheese, salt and pepper to taste, beat the vegetables with an immersion blender until pureed.
Pour the puree in portions, sprinkle with freshly ground black pepper and garnish with herbs if desired.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Rutabaga - 34 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
- Sea salt - 0 kcal/100g
- Vegetable broth - 13 kcal/100g
- Celery root - 32 kcal/100g
