Recipe: Vegetable Purees
Categories: Side dishes, Vegetables
Yield: 4 Servings
1 lb Fresh vegetables -- trimmed 1 tb Butter or margarine 1/2 c Half and half Salt and freshly ground Pepper -- to taste
Variations: Herbs and spices add another dimension to vegetable purees. Here are a few suggestions.
Carrots: Add dried dill weed to taste.
Cauliflower: Add curry powder or 1/2 cup shredded Swiss or Cheddar cheese. Dust with paprika or serve with a puree of contrasting color.
Broccoli: Add a pinch of cayenne pepper.
Parsnips: Add ground allspice or ground nutmeg to taste.
Spinach: Add ground nutmeg to taste.
Zucchini, pattypan, or crookneck squash: Add a few sprigs of dill weed.
Pureed Vegetable Soup Blend: vegetable puree with enough chicken or beef stock to make a soupy mixture. Gently heat in saucepan until warmed through.
Recipe By : the California Culinary Academy
From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500
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