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Vegetable purée with orange zest

Lamb’s lettuce salad


Total: 30 min


15 min


15 min


2 servings
  • 1 Carrots
  • 1 potato
  • 1 Turnip
  • 1 Parsnip
  • 1 Onions
  • 1 Sweet potato
  • 1 orange
  • 1 chive
  • 100 g Lamb's lettuce
  • 1 pinch Cinnamon flakes
  • 30 mL Olive oil
  • 15 mL balsamic vinegar
  • 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.