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Most classic purees usually include large quantities of butter or heavy cream.
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This recipe is lighter, less rich and delicious.
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One night I made dinner and, without asking, served a puree of cauliflower and potatoes with broiled chicken and string beans.
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The puree, which was enough for six, was devoured by four, and I now receive frequent requests for it.
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Use this recipe as a guide for pureeing other vegetables.
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Use a ration of potato to vegetable 1 to 3 or, at most, 1 to 2.
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NOTE: Using a food processor to puree potatoes alone will make them pasty, but using it to puree them together with another vegetable works exceptionally well.
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I had to do it in two batches because I have a smaller food processor.
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Put cauliflower in first then the potatoes on top.
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I did not have to use milk it was smooth enough without it.
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Yummy!
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Boil the vegetables until tender, about 15 minutes for the cauliflower and 30 minutes for the potatoes.
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Drain the vegetables and puree them together in a food processor.
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The puree should be moist enough, but if it isnt, add some milk.
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Stir in the butter and season with the salt and pepper.
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Blend well.
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(The puree can be made a day or two in advance and covered with plastic wrap to prevent it from drying out.
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Reheat in a water bath (bain-marie) or microwave oven.)
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NOTE: When boiling vegetables for a puree, I find that very little additional liquid is necessary for the puree.
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I steamed my vegetables until soft.
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VARIATIONS: In step 1, when you cook the cauliflower, add one or all of the following: 1 onion, diced; 2 garlic cloves, or 2 carrots, thickly sliced.
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PUREE de NAVETS (Turnip Puree): To use turnips in place of cauliflower, boil equal amounts of potatoes and turnips, cut into chunks, until tender, about 15 minutes for turnips and 30 minutes for potatoes.
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Prepare as above.
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PUREE de BROCOLI (Broccoli Puree): Substitute 3 pounds of broccoli for the cauliflower.
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At Home With The French Classics
