Vegetable panaché (TM)

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A recipe which mainly uses frozen vegetables

Ingredients

• 100g extra virgin olive oil
• 250g potatoes, cut into fingers
• 200g frozen artichokes, cut into quarters
• 150g frozen French beans
• 150g courgettes, unpeeled, cut into fingers
• 200g mushrooms, coarsely chopped
• 150g frozen spinach
• 150g frozen cauliflower
• 250g small frozen peas
• 2 vegetable stock cubes or 1 teaspoon salt
• A pinch of pepper

Method

1. Put the Butterfly on the blades
2. Pour the oil into the bowl 6 minutes / Temp. Varoma / Speed 2
3. Add the rest of the ingredients, except the peas 15 minutes / Temp. Varoma / Reverse Blades / Speed Spoon
4. 3 minutes before the end of the cooking time, add the peas through the hole in the lid.
5. Check the seasoning, leave to stand in the bowl, without removing it from the machine, until it stops boiling and serve

Recipe source

• This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs

Variations

If you wish, at the beginning, you can add 50g cubed Serrano ham to the bowl, and at the end, a poached egg on each plate. If the courgette is large and has seeds, remove them