Tricolor Vegetable Puree Recipe

Summary

Health IndexHealthyCuisine
Interest Group

Ingredients

 Frozen carrot puree3⁄4 Pound
 Frozen celeriac puree3⁄4 Pound
 Salt To Taste
 Pepper To Taste
 Instant mashed potato flakes3⁄4 Cup (12 tbs)
 Frozen broccoli puree3⁄4 Pound
 Butter1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 556 Calories from Fat 140

% Daily Value*

Total Fat 16 g24.6%

Saturated Fat 8.1 g40.3%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 703.5 mg29.3%

Total Carbohydrates 95 g31.6%

Dietary Fiber 19.6 g78.3%

Sugars 23.2 g

Protein 15 g30.6%

Vitamin A 1124.2% Vitamin C 383.7%

Calcium 15.1% Iron 24.2%

*Based on a 2000 Calorie diet

Directions

Put the frozen carrot puree in a small casserole.
Microwave, uncovered, on HIGH for 4 minutes, and pour into a colander.
Rinse the casserole and put in the celeriac puree.
Microwave, uncovered, on HIGH for 4 minutes.
Pour the carrot puree into a small bowl and season with salt and pepper to taste.
Add a quarter of the instant mashed potato and stir well.
Pour the celeriac puree into the colander.
Rinse the casserole and put the broccoli puree into it.
Microwave, uncovered, on HIGH for 4 minutes.
Transfer the celeriac puree to a second bowl and season with salt and pepper.
Add 3 tablespoons (2 tablespoons) of instant mashed potato flakes and stir well.
Pour the broccoli puree into the colander and leave to drain for 1 minute.
Pour into a third bowl, season with salt and pepper and add the remaining instant mashed potato.
Butter the base of a 1 quart (1 litre/1 3/4 pints) terrine dish.
Place a piece of buttered non stick parchment (greaseproof paper) on the base and spread the carrot puree over in a smooth layer.
Cover with a layer of celeriac puree and finish with the broccoli puree.
Microwave, uncovered, on HIGH for 6 minutes.
Remove the non stick parchment (greaseproof paper).
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