Vegetable puree with sun-dried tomatoes
2 servings
30 minutes
Vegetable puree with sun-dried tomatoes is an elegant and nutritious dish that combines a delicate creamy texture with the rich flavor of tomatoes. This dish draws inspiration from European gastronomic traditions, where fresh vegetables and subtle flavor combinations are valued. Cauliflower and broccoli smoothly blended with butter and cream create a soft base, while aromatic pepper adds a pleasant spiciness. Sun-dried tomatoes provide a bright accent, bringing sweetness and a hint of acidity to the dish. This puree is perfect as a side for meat and fish dishes or can serve as a light dinner on its own.
1
Prepare the vegetables.
2
Crush the garlic with a chef's knife.
- Garlic: 1 clove
3
Put the vegetables in the pot.
4
Add garlic.
- Garlic: 1 clove
5
Fill with water and add salt. Place on high heat.
- Pink Himalayan salt: to taste
6
Bring to a boil and reduce the heat to medium.
7
Add allspice.
- Allspice berries: 2 pieces
8
Cover with a lid and cook for 20 minutes.
9
Remove the pepper seeds and drain the water.
- Allspice berries: 2 pieces
10
Add butter and cream.
- Butter: 50 g
- Single cream 10% fat: 20 ml
11
Add the yolk.
- Egg yolk: 1 piece
12
Add ground pepper, salt, and puree.
- Ground black pepper: to taste
- Pink Himalayan salt: to taste
13
Chop the tomatoes finely.
- Sun-dried tomatoes in oil: to taste
14
Transfer the puree to a bowl, add tomatoes to taste, and serve.
- Sun-dried tomatoes in oil: to taste