Here I am, Daniel came up with another puree recipe… I know. But you know what, purées are versatile as you can use them to base some protein, to add to sandwiches, on top of eggs and even to flavor soups! Yes, I’ve use this very recipe to flavor both fish and lamb soups and the result is great.
Did I mention this recipe is batch and fridge friendly? You already knew? Okay let’s get to it.
3 large zucchini
1/2 white onion
3 cloves of garlic
1/2 tsp kosher salt
1/2 tsp black pepper
1 sprig of thyme leaves
1/4 cup of olive oil
Roast the zucchini, onion and garlic in a preheated oven to 400.
Add roasted veggies into a blender with rest of ingredients until you get a puree consistency.
Store in deli container up to 2 weeks in the fridge.
Go to my instagram to learn how to make that salad in the pictures above.
Blog post sponsored by NuWave and 80 Acres Farm