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Roasted pumpkin, zucchini and carrot puree


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Ingredients

8 portion(s)

Roasted pumpkin, zucchini and carrot puree

  • 450 g pumpkin, peeled and roughly chopped
  • 35 g olive oil
  • 250 g zucchini
  • 110 g carrot
  • 110 g water
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Recipe's preparation

  1. Preheat oven to 180[size= 16px; font-family: Calibri, sans-serif; line-height: 1.5]°[/size][size= 12px; line-height: 1.5]C. [/size][size= 12px; background-color: #ffffff; line-height: 1.5]Line a baking tray with baking paper.[/size]
  2. Place pumkin onto baking baper and drizzle with 15 g of olive oil. Toss pumpkin to ensure that every piece is coated evenly. Roast for 35 minutes.
  3. Chop zucchini and carrot into 2-3 cm pieces.
  4. Place zucchini, carrot and water into mixing bowl and cook 15 minutes /100 C/speed 2.
  5. Blend 30 sec/speed 7 or until desired consistency is achieved.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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