Vegetable puree - general principles of cooking
Vegetable puree is an excellent addition to meat, poultry or fish dishes, it can also be served independently. Vegetable puree can often be found in the children's, dietary or special medical menu. Puree of vegetables has a soft uniform consistency, therefore, perfectly absorbed by the body. The most popular vegetable puree, which can be found in many cuisines of the world, is potato puree. It is prepared very simply: boiled potatoes are mashed with a blender or crushed with tolkushka, mixed with hot milk, water or vegetable broth, add a piece of butter and salt to taste. Sometimes a little browned onions are also added to this puree. You can diversify classic mashed potatoes with greens, seasonings and other products: for example, green peas, green beans, mushrooms, cheese, carrots, turnips, turnips, etc.
You can move away from the classics and cook delicious vegetable puree of Brussels sprouts or cauliflower, broccoli, beets, tomatoes, zucchini, sorrel, asparagus, spinach, pumpkin and other vegetables. In general, all vegetable purees can be divided into 2 categories: single-component or multicomponent. It follows from this that one can experiment and mix all sorts of different vegetables.
The cooking scheme for all vegetable purees is about the same: vegetables are processed, boiled (baked, cooked in a double boiler or multi-cooker) and mashed until smooth. This can be done using tolkushki or blender. Then spread the crushed additional ingredients, add butter and hot milk. By the way, you can cook vegetables in vegetable broth and grind until smooth with him. Sometimes instead of butter, you can add any vegetable: sesame, olive, pumpkin, etc. Vegetable puree is best served in the form of heat.
Vegetable puree - preparation of products and dishes
For cooking vegetable puree, you need to prepare a set of kitchen utensils, including the following items: pan, pan, bowl, vegetable cutters and vegetable peelers, grater, colander, sieve, knife, chopping board and blender. You may also need a steamer for pre-cooking some ingredients. Vegetable puree is served on usual serving plates along with the main course. Product preparation consists of the following steps:
- Washing and further cleaning of vegetables. If necessary, remove the seeds and stalks. Carrots and beets must be thoroughly scraped; it is better to remove the skin from the tomatoes so that they do not fall into the puree;
- Washing and chopping greens;
- Preparation of salt, pepper and other spices;
- Preparation of additional ingredients: softening butter, heated milk, etc.
Vegetable puree recipes:
Recipe 1: Vegetable puree
How to make mashed potatoes - many people know, but how interesting it is to serve - not all. This recipe of the popular vegetable puree describes the recipe of the dish and the further way of serving. For the preparation will need potatoes, green peas and milk.
- Potatoes - a few;
- 1-2 tbsp. l green peas;
- 12 g butter;
- Milk - 40-45 ml;
Rinse the potatoes, peel them and cut into pieces randomly. Pour the water over the potatoes and cook. As soon as the potatoes are fully cooked, pour the broth into a separate glass, crush the potatoes themselves. Heat the milk and pour in the potatoes. Throw a piece of butter. Continue to knead all until smooth. Boil the green peas in the drained broth and put them to the potatoes. All ingredients mix. If the mash is mixed too hard, you can add a little hot broth. Salt the vegetable puree to taste.
Recipe 2: Vegetable carrot puree
Try instead of the usual mashed potatoes to cook carrots. Vegetable puree is perfect as a side dish for many dishes, it is also very tasty and in itself. Garlic, ginger and seasonings add a spicy, spicy flavor to the dish.
- Kilogram of carrots;
- Half a glass of vegetable broth (possible from cubes);
- Walnut oil - 30 ml;
- Onions - 1 pc .;
- Tooth of garlic;
- 10 g crushed ginger;
- Cumin powder - 1 tsp;
- Nutmeg - 2 g;
- Mint - a few twigs.
Boil broth (or bring water to a boil and dilute the bouillon cubes), peel carrots, chop and put in a saucepan. Boil until cooked (about 20 minutes). Meanwhile, peel and chop the onion with garlic, fry in a frying pan with a spoonful of peanut butter, along with cumin and ginger. Transfer the roasting pan to the carrots and brew all the ingredients with a blender. Season the carrot vegetable purée with salt, pepper and nutmeg. Pour in 15 ml of peanut butter and mix thoroughly. Serve with mint leaves. Cool mashed potatoes can be heated in the oven or in the microwave.
Recipe 3: Cauliflower Puree
A very simple recipe for delicious cauliflower, milk and flour vegetable puree. For baby food, it is better to prepare a one-component mashed potatoes from only one vegetable, and for dietary foods you can exclude flour, although it is used in very small quantities.
- 650 cauliflowers (fresh or frozen);
- 35-40 g of flour;
- 2-3 spoons of milk;
- 75-78 g of butter.
Rinse cabbage, disassemble into florets and cook in salted water. Throw in a colander, let the water drain and put it in a saucepan. Spice up the cabbage with a blender. Fry flour in butter, mix with hot milk and stir vigorously. Mix the mixture in vegetable puree. Put the pan on the fire, add the butter and boil a little.
Recipe 4: Vegetable beet puree
Beet puree is a surprisingly healthy dish, because it is rich in vitamins, trace elements and other beneficial substances. In addition, vegetable puree from beet removes toxins and slags, normalizes digestion and restores blood.
- A pound of beets;
- 15-16 g butter;
- By a quarter cup of milk and carrot juice;
- Tomato juice - 75-80 ml;
- Incomplete Art. l sugar syrup;
- Salt - to taste.
Beets how to rinse, peel and cook in a double boiler. Grate the beetroot on a fine grater, season with salt to taste, pour in vegetable juices and warm milk. Also remember to add sugar syrup. All ingredients are thoroughly mixed and put on low heat. Put the butter, stir again and bring to a boil. Serve hot or hot.
Recipe 5: Vegetable mashed potatoes with sweet potatoes
Vegetable puree from tomatoes and sweet potato (sweet potato) turns out incredibly tasty, appetizing and useful. The dish can be served on a side dish or quite independently. Included in the recipe seasonings give an exquisite aroma and rich savory taste.
- A kilogram of sweet potatoes;
- 4-5 g of salt;
- Turmeric - 2 g;
- A pinch of hot cayenne pepper;
- 1.5 g nutmeg;
- 55-60 ml of orange juice;
- 2 g orange peel;
- 45-47 ml of ghee;
- 12 g brown sugar;
- 345 tomatoes;
- 34 g almonds.
Bake sweet potatoes until tender, then cut in half and scrape the flesh with a sharp spoon. Put in a bowl and knead tolkushkoy. Add turmeric, nutmeg, zest, hot pepper, salt and mix well. Pour in the orange juice and mix the ingredients again. Peel tomatoes and chop. Heat the butter in a pan and pour out the sugar, bring, stirring, to a reddish tint and put the tomatoes. Cook over low heat until soft tomatoes. Put the tomatoes to the potatoes, mix thoroughly, warm the mass evenly. Chop the nuts and fry in a dry frying pan. Serve the vegetable puree with roasted almonds.
Vegetable puree - secrets and tips from the best chefs
- It is recommended to boil vegetables in an enamel saucepan under a lid - this allows preserving vitamins in vegetables;
- You should also try as little as possible to pierce the vegetables with a knife during the cooking process;
- Deciding to cook vegetable puree for the child, you need to remember that cauliflower, zucchini, turnip and pumpkin have the least allergenicity.