Vegetable Purees

Ingredients

1 pound Fresh vegetables -- trimmed
1 tablespoon Butter or margarine
Salt and freshly ground
Pepper -- to taste

Preparation

1
Cut vegetables into pieces of even size. Steam until tender in a small amount of water or microwave as directed in the chart included in this
2
Place vegetables and butter in food processor or blender. Process until smooth.
3
With machine running, slowly add half-and-half to make a smooth, creamy puree. Season to taste with salt and pepper.
4
* Timesaver Tip: Recipe can be prepared up to a day ahead and reheated in a saucepan over low heat or in a microwave oven.
5
Variations: Herbs and spices add another dimension to vegetable purees.
6
Here are a few suggestions.
7
Carrots: Add dried dill weed to taste.
8
Cauliflower: Add curry powder or 1/2 cup shredded Swiss or Cheddar cheese.
9
Dust with paprika or serve with a puree of contrasting color.
10
Broccoli: Add a pinch of cayenne pepper.
11
Parsnips: Add ground allspice or ground nutmeg to taste.
12
Spinach: Add ground nutmeg to taste.
13
Zucchini, pattypan, or crookneck squash: Add a few sprigs of dill weed.
14
Pureed Vegetable Soup Blend: vegetable puree with enough chicken or beef stock to make a soupy mixture. Gently heat in saucepan until warmed through.

Tools

 



Yield:

1.0 servings

Added:

Sunday, February 14, 2010 - 7:32am

Creator:

Anonymous

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