Three Nonstandard Puree Recipes

Purees

Purees are one of the easiest garnishes to make for meat and fish dishes. The downside is that most people make purees from potatoes only, and as with all things that are done to death, it just gets old. So here are 3 a bit more nonstandard recipes for purees.

Parsnip Puree

Ingredients: 2 parsnips, 2 small onion heads, 1 carrot, 2/3 cup cream, 3 tbsp butter, 1 tbsp oil, salt and black pepper to taste.

Preparation: Peel the parsnips, carrot and onions and chop them finely. Heat the oil with 2 tbsp butter and braise the ingredients. Do this on a low fire, saute until they soften.

Lentil Puree

Once they're ready, strain them, use a hand blender or mixer to mash them to a puree, add the remaining butter and cream, season with salt and black pepper to taste and put them back on the still-warm stove for 1 min. Serve the puree warm, with meat/fish dishes.

Lentil and Bean Puree

Ingredients: 2 cups beans, 2 cups lentils, 4/5 cup milk, 2/5 cup butter, 2 eggs, 3 tbsp flour, several leaves of fresh spearmint or mint, salt to taste.

Preparation: Boil the beans and lentils, then blend them. Mix them together, add the milk and flour that's been braised in the butter. Boil until the puree thickens, then add the whipped eggs and finely chopped spices. Salt to taste and serve while still warm.

Carrot, Potato and Leeks Puree

Vegetable Puree

Ingredients: 6-7 potatoes, 2 carrots, 1 large bunch of leeks, 2 processed cheese wedges, 5 tbsp butter, 5 tbsp milk, salt to taste.

Preparation: Put the peeled and diced potatoes, peeled and grated carrots and leeks that have been chopped as finely as possible in a little salted water.

Boil until completely cooked, pour the water out, add the butter and processed cheese, wait for them to melt and mash all of the products. Finally, pour in the milk, season with a little more salt if needed and mash the puree once more. Serve it warm.

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