Carrot or Vegetable Puree

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There's comes a time when one needs a good recipe for vegetable puree. I seek out this one when I something reliable.
VEGETABLE INGREDIENT HELP

INGREDIENTS
1/2 lb peeled carrots - cut into 1-inch lengths
1 inch fresh ginger - peeled and grated
1 tablespoon buttermilk, plus more, if needed
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cardamom
1 1/2 teaspoons unsalted butter
1 tablespoon lemon juice
1/2 cup sliced leeks
salt, to taste
white pepper, to taste

INSTRUCTIONS
Put carrots and ginger in a sauce pan and cover with water. Bring to boil, add a bit of salt, and cook until tender. Saute leeks until translucent.

Place all ingredients in a blender and process until smooth and thick. Add additional buttermilk, if necessary, 1/2 teaspoon at a time until thick consistency is reached. Taste and adjust seasonings.

VARIATIONS:
Asparagus Puree
1/2 lb asparagus (woody ends removed)- cut into 1" lengths
omit the ginger, pepper, and cardamom.

Blanch asparagus in boiling water for one minute. Shock in ice water to set color. Finish cooking asparagus in gently boiling water until tender. Saute leeks until translucent.

Place all ingredients in a blender and process until smooth and thick. Add additional buttermilk, if necessary, 1/2 teaspoon at a time until thick consistency is reached. Taste and adjust seasonings.

Pea Puree - can use 1/2 pound canned peas.

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