Friday, June 11, 2010

White Puree

This puree is used in all recipes that call for the "white" puree. I also call it the "cauliflower puree." This recipe is from the Sneaky Chef by: Missy Chase Lapine.

  • 2 cups cauliflower florets (I used frozen)
  • 1-2 medium zucchini, peeled and coarsely chopped
  • 1 teaspoon fresh lemon juice (I used some from a bottle)
  • 1-2 tablespoons water, if needed
  1.  On the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the cauliflower, and steam for about 10 minutes until tender, drain. 
  2. OR: to prepare in microwave (this is what I did) place cauliflower in a microwave-safe bowl, cover it with water, and microwave on high for 8-10 minutes until very tender. Drain.
  3. Meanwhile, place the raw peeled zucchini with the lemon juice in your food processor (I don't have one so I used a blender) and pulse a few times. Next add the cooked cauliflower and 1 tablespoon of water to the food processor (work in batches if needed) and puree on high until smooth. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water make a smooth puree, but the less water, the better.
  4. This recipe makes about 2 cups of puree; double if you want to store more. It will keep in the refrigerator for up to three days or you can freeze 1/4 cup portions sealed in plastic bags (this is what I did). 

I think this will probably be the most useful puree out of them all. It's white so it's easy to sneak into foods and I've heard that cauliflower is basically tasteless. I plan on using it not only in the recipes that call for it but also in mashed potatoes!

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