Vegetable Purée

Name: Vegetable Purée
Yield: 4
Ingredients: Ingredients:; 4 small carrots; 4 medium potatoes; 2 zucchinis; 1 slice of pork tenderloin without skin; 1/4 cup of butter; 1/2 cup of milk; 6 soup spoons of heavy cream; Salt and black pepper to taste; Fresh thyme to taste; 2 soup spoons of grated Parmesan cheese

1
Ingredients:
2
4 small carrots
3
4 medium potatoes
4
2 zucchinis
5
1 slice of pork tenderloin without skin
6
1/4 cup of butter
7
1/2 cup of milk
8
6 soup spoons of heavy cream
9
Salt and black pepper to taste
10
Fresh thyme to taste
11
2 soup spoons of grated Parmesan cheese

Ingredients

1
Ingredients:
2
4 small carrots
3
4 medium potatoes
4
2 zucchinis
5
1 slice of pork tenderloin without skin
6
1/4 cup of butter
7
1/2 cup of milk
8
6 soup spoons of heavy cream
9
Salt and black pepper to taste
10
Fresh thyme to taste
11
2 soup spoons of grated Parmesan cheese

Directions

1
Preparation:
2
1
3
Wash and cube the vegetables
4
Cook them individually in steam
5
Blend them in a food processor or blender
6
Set aside
7
2
8
In a pan, melt the butter
9
Mix the vegetable purée, milk, heavy cream, salt, black pepper, and thyme, stirring constantly
10
Let it cook for 3 minutes or until it forms a homogeneous cream
11
Sprinkle with fresh thyme and grated Parmesan cheese
12
Serve immediately
13
Yields - 4 servings
14
Calories - 322 per serving
15
Easy