Yield: 4 Servings
|1 pounds||Fresh vegetables -- trimmed|
|1 tablespoon||Butter or margarine|
|½ cup||Half and half|
|\N \N||Salt and freshly ground|
|\N \N||Pepper -- to taste|
1. Cut vegetables into pieces of even size. Steam until tender in a small amount of water or microwave as directed in the chart included in this cookbook. Drain, reserving any liquid for soups, if desired.
2. Place vegetables and butter in food processor or blender. Process until smooth.
3. With machine running, slowly add half-and-half to make a smooth, creamy puree. Season to taste with salt and pepper.
* Timesaver Tip: Recipe can be prepared up to a day ahead and reheated in a saucepan over low heat or in a microwave oven.
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 ½ 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@... Date: Thu, 8 Dec 1994 14:07:56 -0500 File