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Onion, leek, carrot and courgette purée and breadcrumbs

Einfach
Starter & Appetizer, Side Dish
AutumnDiabetes Kidney FriendlyVegetarian
Herkunft: Spain

Zutaten (2 Portionen)

  • 1 medium courgette
  • 1 medium leek
  • 1 medium onion
  • 2 medium carrots
  • 200 ml water per person
  • olive oil
  • freshly ground black pepper
  • 2 eggs (for garnish)

Nährwerte (pro Portion)

Kalorien350 kcal
Fett23 g
Salz180 mg
Kohlenhydrate14 g
Eiweiß19 g
Phosphor998 mg
Kalium373 mg
Flüssigkeitsgehalt410 ml

Anleitung

  1. Cut off the green stem and root of the leek.
  2. Wash the courgette
  3. Peel and wash the onion
  4. Peel and wash the carrots.
  5. Prepare the vegetables: soak for 4–5 hours before processing when they are clean, drain and double cook.
  6. The final cooking time can be up to 30 minutes in a normal pot, depending on the type of texture you like best.
  7. Once the vegetables are soft, blend with a blender or food processor.
  8. Cook the eggs
  9. Serve with a little oil and pepper, chop the boiled egg and place on top of the puree.
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