Lagrange 609 001, Instruction Book

Page: 85 / 86

84
CARROT PURÉE
Ingredients: 900g of carrots, vegetable broth, 45g of butter, 45g
of crème fraiche, 3 tablespoons of cornstarch, 1 egg yolk, salt and
pepper, powdered nutmeg.
Preparation:
Wash the carrots, peel them and cut them into sections.
Cook them for 20 minutes in the vegetable broth.
Put them in the blender in “Purée” mode, add the melted butter,
the cornstarch mixed with the cream fraiche, the salt and pepper,
then the nutmeg. Then use the “Mix” mode.
Keep warm on a very low heat. Then add the egg yolk just before
serving.
BROCCOLI PURÉE
Ingredients: 500g of broccoli, vegetable broth, 25cl of liquid crème
fraiche, salt and pepper.
Preparation:
Wash the broccoli.
Cook the florets for 10 minutes in the vegetable broth.
Put them in the blender in “Purée” mode, add the cream fraiche,
salt and pepper.
Then use the “Mix” mode.
Keep warm on a very low heat until you are ready to serve.
VANILLA APPLE SAUCE
Ingredients: 800g of apples, 2 vanilla pods, 10cl of water, 150g
of granulated sugar.
Preparation:
Peel the apples, cut them into 8 and remove the seeds.
In a pan, bring the water to a boil with the sugar and the split and
scraped vanilla pods.
Once the water is boiling, add the apples. Cook on a low heat
stirring from time to time for about 20 minutes.
Remove the vanilla pods and then put them in the blender in
“Purée” mode.
Eat hot or cold with a scoop of vanilla ice cream.