Vegetable purée with orange zest Recipe

Name: Vegetable purée with orange zest
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 Carrots; 1 potato; 1 Turnip; 1 Parsnip; 1 Sweet potato; 1 Onions; 1 orange; 1 chive; 430 mL (1 ¾ cup) Lamb's lettuce; 5 mL (1 teaspoon) Cinnamon flakes; 30 mL (2 tablespoon) balsamic vinegar; 45 mL (3 tablespoon) Olive oil; 2 pinch Salt; 2 pinch Pepper

Ingredients

1 Carrots
1 potato
1 Turnip
1 Parsnip
1 Sweet potato
1 Onions
1 orange
1 chive
430 mL (1 ¾ cup) Lamb's lettuce
5 mL (1 teaspoon) Cinnamon flakes
30 mL (2 tablespoon) balsamic vinegar
45 mL (3 tablespoon) Olive oil
2 pinch Salt
2 pinch Pepper

	PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 2

Instructions

Wash, peel and cut the carrot and onion into rounds; dice the potatoes, turnip, parsnip and sweet potato.
Put in a saucepan and cover with cold salted water.
Bring to a boil; lower the heat and cook for about 15 minutes, until the vegetables are tender.
In the meantime, wash and dry the lamb’s lettuce.
Put in a salad bowl with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar and mix.
Zest the orange.
Wash and chop the spring onions.
Add the cinnamon, 2 tablespoons of olive oil, the chopped spring onion and the orange zest. Season with salt and pepper.
Serve the vegetable purée with orange zest warm, along with lamb’s lettuce salad.