✨ Two menus for entertaining in September
Don’t wait for an opportunity. Create one.
NEW — Menu No. 14
What if you were the one to send out the invitation?
Almost everything is prepared in advance, so you can enjoy your guests’ company as soon as they arrive.
WORTH REDISCOVERING — Menu No. 1
They’re arriving at 7 pm. So am I.
The menu for those days when you really don’t have time.
Winter purée (traditional method & Thermomix)
Description
I wanted to share with you a recipe for mashed potatoes that I first prepared for my eldest son over 15 years ago. It was such a hit with the whole family that I wrote it down in my little cooking notebook. When my little nephew came to visit, I thought it really deserved a place on the blog, because it's a simple, nourishing and comforting dish, perfect for the whole family. What's more, orange-fleshed vegetables such as carrots and sweet potatoes are rich in beta-carotene - a plant source of vitamin A, essential for growth and for boosting natural defences. This purée also freezes wonderfully well!
Ingredients
Instructions
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TRADITIONAL METHOD
Traditional preparation
1. Melt the butter in a saucepan, add the leeks and sauté for 2 to 3 minutes.
2. Add the celery, carrots and lentils and sauté for a further 2 minutes.
3. Add the sweet potatoes and bay leaf and pour the stock over them.
4. Bring to the boil, then lower the heat, cover and simmer for around 30 minutes, until the vegetables and lentils are tender.
5. Remove the bay leaf (very important!), then blend finely.
6. Serve hot - a guaranteed hit with adults and children alike.THERMOMIX® METHOD
Preparation with Thermomix
1. Place 30 g butter in the bowl and melt for 3 minutes/120°C/speed 1.
2. Add 125 g of sliced leeks and sauté for 3 minutes/120°C/speed 1 without the measuring cup.
3. Add 30 g chopped celery and 125 g chopped carrots, blend for 3 seconds/speed 7. Scrape down the sides.
4. Cook for 3 minutes / 120°C / speed 1 without the measuring cup.
5. Add 250 g of peeled and diced sweet potatoes, blend for 5 seconds / speed 7. Scrape down the sides.
6. Add 60 g lentils, 225 g water, 1 stock cube and 1 bay leaf. Cook for 25 minutes/95°C/reverse direction/speed 0.5.
7. Remove the bay leaf.
8. Blend for 40 seconds, increasing the speed from 4 to 8. Serve hot.
