Vegetable Puree

Instructions

1. 1

   To prepare the vegetable puree, prepare all the vegetables: peel the red onion and chop it into pieces, peel the carrots and cut them into thick slices, peel the potatoes and cut them into cubes the size of the carrots.

2. 2

   Remove the base of the stem from the spinach, then rinse them thoroughly under running water, then dry them and cut them into 3 pieces.

3. 3

   Now wash and trim the zucchini, then cut them into slices as thick as the carrots. With a vegetable peeler, remove the outermost part of the celery stalk, which is the most fibrous, then cut it into large pieces.

4. 4

   Now take the chives: remove the base and slice them coarsely as well. The vegetables are ready for cooking: in a saucepan with high sides, heat the olive oil, then add the onion, chives, carrots and celery. Sauté for 2-3 minutes.

5. 5

   Then add the potatoes, zucchini and cover the vegetables with half the water. Cook over medium heat for 20 minutes.

6. 6

   After this time, add the spinach, pour in the remaining water and add the peas. Season with salt and continue cooking for another 10 minutes or until all the vegetables are tender.

7. 7

   Once cooked, season with salt and pepper and blend the vegetables with an immersion blender (you can also use a food mill) until you get a smooth cream. Keep the vegetable puree warm and prepare the croutons: cut the bread into small cubes,

8. 8

   arrange the bread cubes on a baking sheet lined with parchment paper, drizzle with olive oil and toast under the grill of the oven for 5 minutes, or until golden brown on the surface. Serve your vegetable puree with the toasted bread croutons and sprinkle with grated Grana Padano.