Pure

100 g Vegetables (carrots, cabbage, potatoes, celery, zucchini);

25 ml Cream;

5 g Butter

1 g Salt 25%

Carefully washed vegetables clean, cut and cook on low heat in a saucepan with a small amount of water. Ready vegetables without cooling the, rub through a sieve, add salt solution and cream, whip and returned in a saucepan bring to a boil, then cool slightly mashed add the butter and mix again.