Purée épinard, poireau, pomme de terre



50 gr (0,11 lbs) frozen spinach + 30 gr (0,066 lbs) white leek + 1 ½ cup of water

150 gr (0,33 lbs) potato + hazelnut butter

Peel, wash, cut the leek and potato into small pieces and put in simmering basket.

In the bowl, pour the water, place the simmering basket, the spinach in the Varoma plateau and set 20 mins 100° (202) speed 4.

Discard the cooking water and pour the vegetables into the bowl then blend for 20 sec.


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