Root Vegetable Puree

Essential Cuisine

Essential Cuisine

Standard Supplier 17th October 2019
Essential Cuisine

Essential Cuisine

Standard Supplier

Root Vegetable Puree

PREP TIME: 20 mins


  • 750g carrots
  • 750g swede
  • 500g celeriac
  • 75ml olive oil
  • 5g pepper
  • 15g salt
  • 4g ground nutmeg
  • 16g Essential Cuisine Vegetable Stock Mix


1. Peel and chop vegetables into rough 3-inch pieces
2. Bring a pan of water to the boil with 10g of the salt and cook the vegetables until tender
3. Place the cooked vegetables in a blender and blend until smooth
4. Add in the olive oil, salt, pepper, nutmeg and Essential Cuisine Vegetable Stock Mix
5. Mix in, taste and adjust seasoning if needed. Serve as required

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