See how to make a vegetable puree, following the photos order.

 

1. Cook vegetables until soft.

   There are 3 basic ways to cook vegetables:

   • Cooking in the oven: We select this method of cooking for a vegetable such as the sweet potato which has enough moisture and we do not wish it to absorb any more.

   • Boiling in water: Boiling in water is the blind man’s guide that works in all cases but this doesn’t mean it is the ideal method in all cases. It is recommended for green vegetables such as peas or broccoli for example, which are prone to losing their color.

   • Boiling in the liquid used for the thinning: Vegetables that don’t lose their color, such as cauliflower or celeriac can be boiled in the liquid which is to be used for the thinning (such as milk or cream). This will enhance both the flavor and the texture of the mash.

   

2. While warm, puree well in the blender.

   

3.  Add a liquid, such as milk or water, some fat, such as butter or olive oil, and season.

   

4. Pass through a fine sieve.

   From here on, the nature and particularity of each vegetable and your own personal tastes will guide you towards the specialization of the preparation process. For example, sweet potatoes, thanks to the moisture they contain, do not require the addition of liquid. If you wish to achieve a thinner consistency however, you can add some type of liquid.