Three small vegetable creams

Preperation

• Remove the stems from the tomatoes.
• Immerse the 5 seconds in a saucepan of boiling water then drain them. Peel them, seed them and roughly cut them into pieces
• Peel and degerm the garlic clove then crush it with the flat of a knife.
• In a saucepan, cook the tomatoes and garlic in the oil for about 20 minutes over low heat until they have given up all their water.
• Remove the stems from the green beans. Peel the celeriac and cut it into pieces.
• Cook the beans and celery separately in a pot of boiling water for 15 minutes over medium heat.
• Drain them.
• Mix each vegetable individually to obtain a very smooth puree.
• Add 1 tablespoon of cottage cheese to each mash.
• To serve, put a small dome of each hot puree on the plates and give 1 turn of freshly ground pepper.
• You can add 1 red pepper when cooking tomatoes to spice up their taste.
• Health tip: Do not hesitate to use soya lecithin all year round or as a cure, which contributes to the regulation of lipid balance and provides vitamin E. Sprinkle it on your salads, yogurts, soups and compotes.
• Recipe taken from Managing your weight and cholesterol / Nathalie Hutter-Lardeau / Mango / recipes by Sophie Menut, photographs by Amélie Roche and styling by Alexia Janny