Freeze a puree to have on hand for casseroles, cream soups, special diets, or for baby food. Yields vary widely depending on your selection of vegetables.
1. Choose and prepare vegetables as directed in specific recipes.
2. Cook in just enough boiling water to cover, or steam, bake, or pressure cook until tender.
3. Mash in saucepan; or press through sieve, ricer, or food mill into saucepan; or puree in blender or food processor and pour into saucepan.
4. Cool by putting the saucepan in ice water and stirring the puree occasionally until cold.
5. Pack in recipe size amounts in containers, leaving ¼ inch head space. Seal, label, and freeze. 6. Thaw in the refrigerator, microwave oven, or in a double boiler.
BABY FOOD: Pour puree into ice cube trays and freeze solid. transfer to plastic bags, seal, and store in the freezer. Thaw in a custard cup over boiling water or in a microwave oven.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-03-95
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