Rainbow Vegetable Puree with Pear

For the purple puree, wash the potatoes and steam them in a sieve over boiling water for about 25 minutes, take them out, let them steam, peel them while still warm and pass them through a fine sieve into a bowl.

Add egg yolks, color with red cabbage juice and season with salt and pepper. Cover a baking sheet or tray with a piece of baking paper and spread the mixture on it in a rectangular shape about 20×30 cm, then chill for 30 minutes.

For the pastel puree, wash the potatoes and steam them over boiling water in a strainer for about 25 minutes. Remove, let steam, peel while still warm, and pass through a sieve into a bowl. Add egg yolks, salt, pepper and fresh nutmeg.

Remove the tray from the refrigerator and carefully spread the puree on the first. If it is too firm, add a few drops of water or soup. Refrigerate again for 30 minutes.

For the yellow puree, wash, peel and dice the rutabagas and steam over boiling water for about 15 minutes until done and similarly pass through a sieve and place in a bowl with the starch. Add egg yolks, salt, nutmeg and cayenne pepper, mix and spread on the previous layer, then chill again for about 30 minutes.

Do the same with the carrots as with the rutabagas, season with salt and a little vinegar and spread on top as the last layer and chill again for 30 minutes.

Cut the rectangle in the middle

Related Recipes:

Raspberry Panna CottaRinse the ramekins with cold water and chill. For the puree, sort and clean the raspberries. Soak gelatin in... Stuffed Saddle of Rabbit with Polenta PureeLay out the rabbit saddle on cling film, salt and pepper. Cut cold chicken into small cubes and quickly mix in... Pear Potatoes with Green BeansFor pear-pear with green beans, bring wine, sugar, star anise and saffron to a boil. Peel the pears, cut them... Peach Cream TartletFor peach cream tart, beat eggs with sugar until foamy, stir in sour cream, oil, grated almonds and cocoa... Apricot Mascarpone Terrine with Raspberries(*) For a terrine mold of 3/4Liter capacity, enough for 6 people. Cut the apricots in half and remove the... Cheese and Potato Mash in Fennel Skins – *(*) In Switzerland, mashed potatoes are often called Kartoffelstock. For the mashed potatoes, steam potatoes... Rainbow Trout with Olives and Slices of PotatoesFor the rainbow trout with olives and potato slices, first peel the potatoes and cut them into thin slices... Catfish Fillet in a Parsley Crust with Apple and Strawberry Puree on APour the beet juice into a very hot saucepan, add the finely diced shallots and cook until about half the... Game Stew Under the Potato HoodFinely crush the pepper, juniper and bay spice in a mortar. Wash the lemon well with hot water, dab well and... Earth Apple and Garlic Puree – SkordaliaRinse the potatoes and make covered by salted water 25-half hour, then peel. The potatoes through a potato...