Vegetable puree

Dice all the vegetables.

In a casserole with oil, add the garlic, onion and leek and cook for 1 minute. Then add the rest of the vegetables and let them cook for 4 minutes.

After 4 minutes add the glass of white wine and let the alcohol evaporate.

When the alcohol has evaporated, add approximately 1 liter of water, at the same level as the vegetables (the amount of water will depend on whether you want it to be more liquid or thicker). And add salt and black pepper to taste.

We let the vegetables cook over high heat until it starts to boil, then we put it over medium heat and leave it until the vegetables are tender for about 15 minutes.

*To know if the vegetable is ready we prick it with a knife and if it falls off by itself it is ready.

Once the vegetables are ready, turn off the heat, remove the bay leaf and mash everything with the help of the arm.