Description
Made to order from eldest granddaughter. Absolutely dietary option known prescription. No sagerock! Only boiling. Turned out very tasty, tender and airy!
Ingredients
-
Pumpkin
400 g
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Carrots
200 g
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Celery root
100 g
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Leeks
100 g
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Potatoes
200 g
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Cream
0.5 cup
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Salt
-
Black pepper
-
Nutmeg
-
Cauliflower
Cooking
Vegetables wash, peel and cut into small cubes. Weight vegetables already given in brushed form.
About 1 liter of water bring to the boil, add the carrots, celery and potatoes, cook over low heat for 10 minutes.
Meanwhile, slice the pumpkin.
Pour the pumpkin into the pan and cook until the vegetables are tender.
Add the leeks and cook for another 2-3 minutes.
While all this is cooking, cauliflower disassemble into small florets and cook in small amount of salted water until almost tender. It is necessary that it remains slightly crunchy.
The broth drain. Vegetables blend to smooth puree,
Pour the cream, mix well.
Then pour the hot broth until desired thickness, add salt and pepper to taste, stir in nutmeg.
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