Teriyaki Baguette with a Vegetable Puree Trio


Teriyaki Baguette with a Vegetable Puree Trio

Colourful and tasty carrot, pea and pepper purees with baked slices of baguette brushed with teriyaki for dipping. Part of our series of Japas (Japanese tapas recipes for chefs).

  • Serves10
  • Preparation Time1 hour
  • Cooking Time1 hour

Nutrition per serving

  • Energy173 Kcals
  • Protein4.5g
  • Carbohydrates21.7g
  • Fat6.7g

Ingredients

Pea Puree

  • 50 g onions, peeled
  • 20 g butter
  • 100g frozen peas
  • 40 ml mineral water
  • 60 g potatoes, boiled
  • Salt and freshly ground black pepper

Carrot Puree

  • 100 g carrots
  • 50 g onions, peeled
  • 20 g butter
  • 100 ml orange juice
  • 250 ml mineral water
  • Salt and freshly ground black pepper

Pepper Puree

  • 1 large red pepper
  • 1 garlic clove
  • 1 tbsp olive oil
  • Mineral water, as required
  • Salt and freshly ground black pepper

To serve

  • 1 baguette
  • 30 ml Kikkoman Teriyaki Marinade
  • 10 black olives
  • 50 g salad leaves, ready to serve
  • Olive oil
  • Freshly ground pepper

Method

To make the pea puree, cut the onions into thin slices. Melt the butter in a pan, saute the onions in the butter, add the peas and mineral water and bring to the boil. Blend into a puree with the cooked potatoes and season with salt and pepper.

To make the carrot puree, peel the carrots, remove the tops and cut into thick slices. Cut the onions into thin slices. Melt the butter in a pan, saute the onions and carrots in the butter, add the orange juice and mineral water and cook until the carrots are soft. Drain the carrots and onions and blend into a puree with salt, pepper and a little cooking water if needed.

To make the pepper puree, halve and deseed the pepper and arrange on a baking tray lined with baking paper skin side up. Grill for approx 4-6 minutes in the oven, then plunge into iced water, peel off the skin and cut into strips. Peel and slice the garlic. Heat up the oil in a a pan. Saute the pepper and garlic, add the mineral water and let the water boil away. Blend the pepper and garlic into a puree and season with salt and pepper.

Cut the baguette into diagonal slices. Brush Teriyaki Marinade on the cut surfaces and place on a baking tray lined with baking paper. Bake in a preheated oven at 230C for 1-2 minutes. Serve the Teriyaki Baguette and Trio of Vegetable Purees with olives, salad, oil and pepper.

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