CAULIFLOWER AND POTATO PUREE (PUREE DE CHOU-FLEUR)
Most classic purees usually include large quantities of butter or heavy cream. This recipe is lighter, less rich and delicious. One night I made dinner and, without asking, served a puree of cauliflower and potatoes with broiled chicken and string beans. The puree, which was enough for six, was devoured by four, and I now receive frequent requests for it. Use this recipe as a guide for pureeing other vegetables. Use a ration of potato to vegetable 1 to 3 or, at most, 1 to 2. 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. I had to do it in two batches because I have a smaller food processor. Put cauliflower in first then the potatoes on top. I did not have to use milk it was smooth enough without it. Yummy!
Provided by Olha7397
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Boil the vegetables until tender, about 15 minutes for the cauliflower and 30 minutes for the potatoes.
- Drain the vegetables and puree them together in a food processor. The puree should be moist enough, but if it isn't, add some milk.
- Stir in the butter and season with the salt and pepper. Blend well. (The puree can be made a day or two in advance and covered with plastic wrap to prevent it from drying out. Reheat in a water bath (bain-marie) or microwave oven.).
- NOTE: When boiling vegetables for a puree, I find that very little additional liquid is necessary for the puree. I steamed my vegetables until soft.
- 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.
- 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. Prepare as above.
- PUREE de BROCOLI (Broccoli Puree): Substitute 3 pounds of broccoli for the cauliflower.
- At Home With The French Classics.
Nutrition Facts : Calories 168.9, Fat 6.3, SaturatedFat 3.9, Cholesterol 16.7, Sodium 372.1, Carbohydrate 25.4, Fiber 4.9, Sugar 3.2, Protein 4.6
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Idowu Ayodeji
[email protected]This recipe sounds healthy and tasty.
Afaq Bangash
[email protected]I'm going to pin this recipe for later.
Cyena Luisa
[email protected]This dish looks delicious.
Faris Khan
[email protected]I can't wait to try this recipe.
Miwa
[email protected]This recipe is a keeper!
Luyanda Mabala
[email protected]I'm definitely going to be making this puree again and again.
Faizan Baloch
[email protected]The leftovers of this puree are even better the next day.
Kedrick moye
[email protected]This puree is so versatile. I've used it as a side dish, a main course, and even a dip.
hamdan ruba
[email protected]I love how easy this dish is to make. It's perfect for a busy weeknight meal.
Anime Blood
[email protected]This recipe is a great way to sneak in some extra vegetables into your diet.
martin kungu
[email protected]I made this puree for a dinner party and it was a huge hit. Everyone loved it!
All Media
[email protected]This dish is a must-try for vegetarians and meat-eaters alike. It's hearty and satisfying, yet light and healthy at the same time.
Blobby Nubby
[email protected]I'm not usually a fan of cauliflower, but this puree changed my mind. It was so smooth and flavorful, I couldn't get enough of it.
James Whittenburg
[email protected]This cauliflower and potato puree was an absolute delight! The combination of flavors and textures was perfect, with the creamy cauliflower and tender potatoes complementing each other beautifully. I added a bit of extra garlic and herbs, and it turn