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Teriyaki Baguette with a Vegetable Purée Trio

Ingredients for 10 portions

Per portion: 723 kJ / 173 kcal

Pea purée:

  • 50 g onions, peeled
  • 20 g butter
  • 100 g frozen peas
  • 40 ml mineral water
  • 60 g potatoes, boiled
  • Salt and freshly ground pepper

Carrot purée:

  • 100 g carrots
  • 50 g onions, peeled
  • 20 g butter
  • 100 ml orange juice
  • 250 ml mineral water
  • Salt and freshly ground pepper

Bell pepper purée:

  • 1 large red bell pepper
  • 1 garlic clove
  • 1 tbsp. olive oil
  • Mineral water (as required)
  • Salt and freshly ground pepper 

Preparation

Preparation time: 1h

To make the pea puree cut the onions into thin slices. Melt the butter in a pan, sauté the onions in the butter, add the peas and mineral water and bring to the boil. Blend into a puree with the cooked potatoes and season with salt and pepper.

To make the carrot puree peel the carrots, remove off the tops and cut into thick slices. Cut the onions into thin slices. Melt the butter in a pan, sauté the onions and carrots in the butter, add the orange juice and mineral water and cook until the carrots are soft. Drain the carrots and onions and blend into a puree with salt, pepper and a little cooking water if needed.

To make the bell pepper puree, halve the pepper, remove the core, pith and seeds and arrange on a baking tray lined with baking paper skin side up. Grill for approx. 4-6 minutes in the oven, then plunge into iced water, peel off the skin and cut into strips. Peel and slice the garlic. Heat up the oil in a pan. Sauté the pepper and garlic, add the mineral water and let the water boil away. Blend the pepper and garlic into a puree and season with salt and pepper.

Cut the baguette into diagonal slices. Brush Teriyaki Marinade on the cut surfaces and place on a baking tray lined with baking paper. Bake in a pre-heated oven at 230 °C (convection: 210 ℃) for approx. 1-2 minutes. Serve the Teriyaki Baguette and Trio of Vegetable Purées with olives, salad, oil and pepper.