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This icon means that this recipe is a vegetable-based dish. Raw and cooked vegetables The symbol on the icon means that this recipe is richer than others in calories, salt, total fat and/or saturated fat. See all icons

Vegetable purée with orange zest

Lamb’s lettuce salad


Total: 30 min


15 min


15 min

3.65 0 5 240



2 servings
  • 1 Carrots
  • 1 potato
  • 1 Turnip
  • 1 Parsnip
  • 1 Sweet potato
  • 1 Onions
  • 1 orange
  • 1 chive
  • 430 mL (1 ¾ cup) Lamb's lettuce
  • 5 mL (1 teaspoon) Cinnamon flakes
  • 30 mL (2 tablespoon) balsamic vinegar
  • 45 mL (3 tablespoon) Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper


  • Wash, peel and cut the carrot and onion into rounds; dice the potatoes, turnip, parsnip and sweet potato.
  • Put in a saucepan and cover with cold salted water.
  • Bring to a boil; lower the heat and cook for about 15 minutes, until the vegetables are tender.
  • In the meantime, wash and dry the lamb’s lettuce.
  • Put in a salad bowl with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar and mix.
  • Zest the orange.
  • Wash and chop the spring onions.
  • Add the cinnamon, 2 tablespoons of olive oil, the chopped spring onion and the orange zest. Season with salt and pepper.
  • Serve the vegetable purée with orange zest warm, along with lamb’s lettuce salad.

Recipe tips

  • An idea to complete this dish: a slice of whole grain bread.