four purees

four purees

*cauliflower puree

Ingredients

By Measure

1 Head Cauliflower Cut Into Florets
5 Garlic Cloves - Whole
2 Medium Shallots - Chopped
1 Quart Milk
1 tsp Yellow Curry
Salt and Pepper to Taste

Preparation

1. In a sauce pot bring all the ingredients to a simmer over medium-high heat
2. Once the cauliflower is soft strain the milk off and reserve
3. Add the drained ingredients to a food processor and puree until smooth
4. If the mixture is too thick add a little of the reserved milk to thin
5. Great as a dip for vegetables or as a spread for sandwiches
6. Makes about 3 cups puree

* carrot and yam purees

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 pounds carrots, peeled and thinly sliced
• 2 pounds yams, ends trimmed, peeled and cut into 3/4-inch pieces
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
• 4 cups low-sodium chicken broth
• 1/2 cup water

Directions

In a saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute until aromatic. Add the carrots, yams, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes until slightly softened. Add the stock and water and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 25 minutes. Using a ladle, remove 2 cups of the cooking liquid and reserve. Using an immersion blender, puree the mixture until slightly chunky, adding the reserved cooking liquid, 1/4 cup at a time, if needed. Season with salt and pepper, to taste.

Cook's Note: The carrot mixture can also be drained in a colander and working in batches, blended in a food processor or blender.

*celery roots puree

INGREDIENTS

• 3 cups whole milk (water may be substituted)
• 1 1/2 cups water
• 2 teaspoons kosher salt, plus more as needed
• 2 pounds celery root, also known as celeriac (about 3 small)
• 12 ounces Yukon Gold potatoes (about 4 medium)
• 6 tablespoons unsalted butter (3/4 stick), at room temperature
• Freshly ground white pepper

INSTRUCTIONS

1. Place milk, water, and salt in a large saucepan.
2. Peel celery root and potatoes, cut into 1-1/2-inch cubes, and immediately drop into the pot of milk and water. Cover and bring to a boil over high heat. Uncover, reduce heat to medium low, and cook at a lively simmer until potatoes can be easily pierced with a sharp knife and celery root starts to break up, about 17 to 20 minutes.
3. Drain mixture through a colander. Transfer to the bowl of a food processor fitted with a blade attachment. Add butter and process to a smooth purée, stopping to scrape down the sides of the bowl as needed, about 3 minutes from start to finish. Taste and season with salt and white pepper as needed.

*roasted sweet red pepper puree

3 sweet red peppers (after roasted and sliced, they should make about 2 cups)
1 c red onion, finely chopped
1 tbs tomato paste
1/2 tbs basil, minced
1/2 tbs mint, minced
1 1/2 cider vinegar
1 1/2 brown sugarOlive oil
Salt

1. Arrange pepper on a baking sheet. Roast them under a hot broiler. Check them every few minutes, turning the peppers until they are soft and charred. When blistered all over, remove from the oven and place in a paper bag. Wrap the bag in a towel to let steam for about 5 minutes. Then remove the skin, core the peppers and slice them into strips.
   
   
2. In a heavy bottomed skillet, caramelize the onions on a low heat with some olive oil. Add to the peppers. In a food processor, blend onions, peppers, the remaining ingredients, and a pinch of salt until smooth. Add more sugar, vinegar or salt to taste. Can be refrigerated for up to 3 days.