(Or any other pureed vegetable) Some of the following vegetable recipes can be eaten as a main course by themselves, or to accompany a plate of legumes, spaghetti, fish, chicken, or meat.
SERVES: 4
PREP TIME: 15 min
COOK TIME: 15 min
READY TIME: 30 min
CALORIES: 138 (per serving)
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INGREDIENTS
- 4 Medium artichokes
- 4 Medium carrots
- 4 Small turnips
- 1 Leek, very finely tiny cut
- 1 Lemon
INSTRUCTIONS (Artichokes With Pureed Carrots and Turnips )
1 Salt, pepper and brown sugar to taste A pinch of nutmeg (freshly grated)
2 Remove the leaves and the chokes. Cook in water with the lemons, chopped, until tender.
3 Cook the carrots and turnips in a steamer, until tender (about 10 minutes); puree them, add salt, pepper, nutmeg and brown sugar. Set aside.
4 Chop the leeks very finely, saute with 2 tbsp adobo de tomate-pimienton.
4 Place the artichoke bottoms on a plate, put the puree in the center and top with some of the leek saute. Decorate with some dill or parsley.
NOTE
Read through the nutrition label for a snapshot of this recipe’s nutritional profile. If the label lists less than 5 percent daily value for a nutrient it is considered low, while 20 percent or more is high. In general, you want to limit saturated fat, cholesterol, and sodium, and get enough fiber, vitamins, and minerals.
NUTRITION FACTS (Artichokes With Pureed Carrots and Turnips )
