Purees are used to make soups, dips and
spreads, and to add body to sauces, purees are made by reducing solid
foods to a paste. It may be savory or sweet. Vegetables such as
potatoes, parsnips, or carrots can be pureed to make comforting side
dishes. And fruit purees are often used as sauces and fillings for
cookies, cakes and tarts.
Some of the basic -
small quantities of food : Use a mortar and pestle, the perfect
tools for crushing small amounts of food with minimal effort.
chunky purees of vegetables or fruits : Use a wire masher.
the finest-textured purees : Add only a small amount of liquid.
fruits and vegetables and eliminate any seeds or skins in the
process : Use a food mill. The best ones have interchangeable plates
to make fine to coarse purees.
very liquid mixtures, such as soups : Use a food processor, blender,
or handheld immersion blender.
perfectly smooth purees : Strain the puree through a sieve.
leftover purees : Refrigerate up to 4 days or freeze up to 1 month.
purees make a unique and flavorful side dish, and when steamed, the
vegetables retain their nutritional value. If serving more than one
vegetable puree, place contrasting colors side by side, swirling the two
together (such as spinach and butternut squash). You can also use a
vegetable puree as a low-fat base for soups or sauces. Purees lend a
velvety texture that allows you to eliminate or use less cream, milk, or
other dairy products.