Basic vegetable puree

Basic vegetable puree

By
From
Dig In!
Serves
4
Photographer
Mark Roper

There are many vegetables that are suitable for serving as a puree. I like to use cauliflower, celeriac, Jerusalem artichoke, pumpkin or carrot.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 large eschalots, finely chopped
600g vegetable to be pureed, grated
60ml vegetable stock
60ml milk

Method

  1. Heat the oil in a medium saucepan over medium heat. Sweat the garlic and eschalots for a few minutes without colouring. Add your grated vegetable to the pan with the stock. Give it a good stir and cover the pan. It’s very important to have the lid on because every bit of steam that leaves the pan means less flavour you will have in your puree. Cook the vegetable for 12–14 minutes on medium–low heat. You don’t want to cook the hell out of the ingredient – you want it cooked, not cremated.
  2. Transfer the slightly cooled mixture to a blender or food processor. I tend to just use a hand-held blender for my purees – it’s effective and saves on washing up. Add the milk, season with salt and pepper and blitz until you have a puree of your desired smoothness. Check the seasoning again.
  3. If your puree is a little lumpy, pass itthrough a fine sieve to ensure silky smoothness.
  4. For a richer result, whack a little butter in there too – butter makes everything taste good!
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