Fennel leek pumpkin puree with black beans and tartar

Name: fennel leek pumpkin puree with black beans and tartar
Total time: 25 min
Yield: 4
Ingredients: 1 fennel bulb; 1 leeks; 1 bottle gourd; 1 little pumpkin; 3 tablespoon olive oil; 2 clove garlic; 1 Red onion; 1 teaspoon sage; 400 gram black beans; 400 gram lentils; 4 tartar

Ingredients

1 fennel bulb
1 leeks
1 bottle gourd
1 little pumpkin
3 tablespoon olive oil
2 clove garlic

1 Red onion
1 teaspoon sage
400 gram black beans
400 gram lentils
4 tartar

Directions

Cook the fennel, leek and pumpkin for 10-12 minutes.
Heat 1 tablespoon of olive oil and fry the garlic and red onion 2-3 minutes. Put the sage through it.
Heat the beans without cooking. Drain the vegetables and puree them with salt, pepper and the onion mixture.
Sprinkle the tarts with salt and pepper and fry in the rest of the olive oil for 2-3 minutes per side. Drain the beans.
Serve the beans with the vegetable puree and tartar.