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Some recipes

Ingredients :

2 potatoes
2 carrots
2 turnips
1 LT vegetable mill with perforated sieve 3 mm.

Preparation :
Cut all the vegetables into small pieces and cook them in stock. After a few minutes in boiling water, pass it all through the mill and serve on slices of bread.
Mashed potaoes
Ingredients for 12 people :

2 kg of potatoes (BF15 or Bintje)
500 g of clarified butter
5 to 6 dl of milk
1 LT vegetable mill with perforated grill of 1.5 or 2 mm in diameter.

Wash the potatoes. Place them whole, without peeling them, in a pan and cover them with cold water. Add 10 g of salt per litre of water. Cover and cook them gently for 20 to 30 minutes, until the potatoes are easily pierced with the blade of a knife. Quickly drain the potatoes as soon as they are cooked and immediately peel them. Pass them through the mill with a sieve of 1.5 or 2 mm in diameter, over the pan. Place the mash potatoes over the fire, stirring them vigorously with a wooden spatula. Then gradually add in the butter. Next, stir the mash potatoes energetically, so as to make them perfectly smooth. Bring the milk to the boil and add it, very hot, in small amounts, still mixing vigorously. Finally, use the whisk to give it a perfect lightness.
La julienne
Ingredients :

2 potatoes
2 carrots
2 turnips
2 leeks
a few leaves of cabbage
1 LT vegetable mill with perforated sieve 1.5 mm in diameter.

Preparation :
Cut the vegetables into small pieces. Place approximately 1/4 of butter in the pan and fry the vegetables gently. Add the stock after cooking and pass it all through the mill. Serve on slices of bread.
Tomato soup
Ingredients :

4 or 5 tomatoes
1 thinly sliced onion t
bay leaf
1 LT vegetable mill with perforated sieve 1.5 mm in diameter

Preparation :
Place in the pan the tomatoes cut into pieces, the thinly sliced onion, the thyme and the bay leaf. Leave to cook over a low flame, and then pass it all through the mill. Place back over the flame, adding a sufficient amount of water, without forgetting the salt.
Leek and potato soup
Ingredients :

6 leeks
6 potatoes
1 LT vegetable mill perforated grill 4 mm in diameter

Preparation :

Peel the leeks, and cut them into small pieces, after having washed them. Place 1/4 of butter in a pan. When the butter is hot, add the leeks. When they have turned sufficiently yellow, pour in one and a half liter of water, and add the potatoes. After cooking, pass it all through the mill. Serve boiling, on a bed of croutons fried in butter.
Pea soup, Lentil soup Haricot bean soup
Ingredients for 4 people :

1/2 l of chosen pulses
1 LT vegetable mill with perforated sieve 3 mm in diameter

Preparation :
Throw 1/2 l of peas into a pan of cold water. After cooking for approximately one hour (2 hours for haricot beans) pass it through the mill. If the preparation is too thick, add a little water and salt. Serve on croutons fried in butter.
TELLIER GOBEL & CIE S.A.S. - Z.I. du Val d'Argent - 15-21, rue Guy Moquet - 95100 ARGENTEUIL - France
Tel: (33). - Fax: (33).