Vegetable puree recipes

Beetroot puree

Combine 2.5 pounds (1.1 kg) whole unpeeled beets and 1 large unpeeled Russet potato in a saucepan; cover with cold water. Bring to a boil and simmer until tender, about 45 minutes; drain. Peel the beets and potatoes and mash together with 3 tablespoons (30 ml) butter; season with salt. Top with horseradish sauce.

Celery root puree

Peel and roughly chop 1.4 kg of celery root. Place in a saucepan, cover with equal parts milk and water (about 2.5 cups each); add a pinch of salt. Bring to a gentle simmer and cook until soft, 20-25 minutes; drain. Puree with 1/3 cup heavy cream and 2 tablespoons butter. Season with salt, then add 2 tablespoons wholegrain mustard and begin blending.

Butternut squash puree

Halve 1 large unpeeled butternut squash (about 1.4 kg) and cut into thick wedges, removing the seeds. Toss with olive oil and roast at 400°F (200°C) until tender, 35-45 minutes. Peel. Puree the squash with 3 tablespoons of butter; season with salt. Warm a few tablespoons of maple syrup with a pinch of cayenne pepper; drizzle over the puree.

Rutabaga puree

Peel and chop 3 pounds (1.4 kg) rutabagas. Place in a saucepan with equal parts milk and water (about 2.5 cups each); add a pinch of salt. Bring to a gentle simmer and cook until tender, 20-25 minutes; drain. Puree with 1/2 cup (1/2 cup) heavy cream and 2 tablespoons (2 tablespoons) butter. Sauté a few sliced ​​garlic cloves with fresh rosemary in olive oil; drizzle over the rutabagas.

Kohlrabi puree

Peel and quarter 2 pounds (900 grams) of kohlrabi. Cook in boiling salted water until tender, about 30 minutes; drain. Puree with 2 tablespoons each of heavy cream and butter; season with salt and pepper. Drizzle with olive oil and sprinkle with chopped parsley.

Turnip puree

Peel and chop 3 pounds (1.4 kg) of turnips. Place in a saucepan with equal parts milk and water (about 2.5 cups each); add a pinch of salt. Bring to a gentle simmer and cook until tender, 20-25 minutes; drain. Puree with 1/4 cup heavy cream and 2 tablespoons butter. Season with salt and sprinkle with crumbled cooked bacon.

Carrot puree

Peel and chop 900 g of carrots. Cook in boiling salted water until soft, about 20 minutes; drain. Puree with 3 tablespoons of olive oil; season with salt and pepper. Heat 1 tablespoon of olive oil, adding 1 teaspoon each of grated ginger and orange zest; drizzle over the puree.

Japanese kabocha pumpkin puree

Peel and chop 1 large kabocha squash (about 3 pounds), removing the seeds. Cook in boiling salted water until tender, about 20 minutes; reserve 1/2 cup of the cooking water and discard the rest. Puree the squash with the cooking water and 1/4 cup of heavy cream; season with salt and pepper. Sprinkle with toasted pumpkin seeds.

Cauliflower puree

Cut the florets from 1 large head of cauliflower and place them in a steamer basket set over a saucepan with 2.5 cm of simmering water. Cover and cook until tender, about 20 minutes. Puree the cauliflower with 3 tablespoons of butter, a pinch of nutmeg, and salt to taste. Toast the sage leaves with a few tablespoons of butter; pour the puree mixture over the cauliflower.

Parsnip puree

Peel and chop 900 g (2 lb) parsnips. Cook in boiling salted water until tender, about 20 minutes; drain. Puree with 3 tablespoons olive oil; season with salt and pepper. Sprinkle with grated Parmesan.