Vegetable Purees
By: Anonymous
Published: Sunday, February 14, 2010 - 7:32am

Ingredients




1 pound Fresh vegetables -- trimmed
1 tablespoon Butter or margarine
cup Half and half
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.