puree

This clean and simple cauliflower purée is made by simmering and then puréeing cauliflower and aromatics in a liquid, like cream or chicken stock. It delivers a pure cauliflower flavor with a satiny texture, and it's the perfect choice when you want a flavorful purée that's still restrained enough to let the other parts of your dinner do the talking—say, a beautiful roast chicken with a crackling brown skin and savory jus.

Smooth and Silky Cauliflower Pur&#233;e Recipe

unsalted butter

(8-ounce; 225 grams) yellow onion, thinly sliced

garlic,

(2-pound; 925 grams) head cauliflower, trimmed and cut into florets

(475 milliliters) heavy cream

thyme

Kosher salt

In a large saucepan, melt butter over medium-high heat. Add onion and garlic and cook, stirring often, until softened and translucent, about 5 minutes; lower heat as necessary to prevent browning.

Add cauliflower, cream and/or stock, and thyme. Cover, bring to a simmer, and cook, adjusting heat to maintain simmer, until cauliflower is tender, 5 to 6 minutes. Uncover and continue to simmer, stirring occasionally, until liquid is reduced by about three-quarters, about 20 minutes. Discard thyme sprig.

Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth purée. Season with salt. (You can adjust purée consistency as needed: Thicken by cooking down further while stirring often over low heat in a wide nonstick skillet, or thin by whisking in liquid, such as stock, cream, or water.) Serve warm.

A tomato basil soup that's wonderfully comforting and creamy, with only a little bit of actual cream involved.

Thick and Creamy Tomato Soup Recipe

unsalted butter (1 stick; 114 grams)

carrots (1 pound; 455 grams), diced (see note)

onions

(28-ounce

(950 milliliters) homemade chicken stock

baking soda, plus more as needed (optional)

heavy cream (1 cup; 225 grams)

(5 grams) Diamond Crystal kosher salt

(1 grams) freshly ground black pepper,

cayenne,

basil leaves (1 loosely packed cup; 15 grams), cut into chiffonade

In a 6-quart stainless steel pot, melt butter over medium heat until foaming, then add carrots and onions. Cook, stirring occasionally, until butter starts to brown on the bottom, about 15 minutes. Add tomatoes, followed by chicken stock. Continue cooking, stirring occasionally, until quite thick, about 1 1/2 hours; adjust heat as needed to maintain a gentle simmer.

Taste broth; if its flavor is too sharp or acidic, add 1/4 teaspoon baking soda and stir well (it will foam at first). Taste and repeat if needed. Purée soup with an immersion blender until smooth, or cool until no longer steaming before puréeing in a countertop blender. Stir in cream, then season with salt, pepper, and cayenne to taste. Rewarm to serve. Stir in basil just before serving. In a sealed nonreactive container, tomato soup will keep up to 1 week in the refrigerator or 6 months in the freezer.

et ses dérivés pomme duchesse, pomme croquette et pomme dauphine.

Purée de pommes de terre

kg de pommes de terre

g de beurre

cl de crème

poivre

muscade.

Cuire de gros quartiers de pomme de terre à l'eau frémissante salée. Egoutter et écraser au presse purée.


Ajouter le beurre et/ou la crème. Plusieurs écoles s'affrontent : les tout beurre, les tout crème et les beurre et crème !


Travailler à la spatule pour incorporer le beurre et la crème et assaisonner.


La purée doit être souple sans être liquide, ferme sans être grumeleuse.


Vous pouvez la présenter façon rustique en petites cocottes (ici purée à l'ail confit et persil).


Ou façon plus classique en quenelles. Ici selle d'agneau farcie servie avec deux quenelles de purée de pommes de terre et une quenelle de farce.

Une purée de caractère qui accompagnera à merveille la viande d&#39;agneau.

Purée de pommes de terre à l&#39;ail confit

g de beurre doux

cl de crème selon la qualité des pommes de terre

tête d'ail

persil plat ou frisé haché.

Eplucher les gousses d'ail et les placer dans l'huile à froid et faire chauffer jusqu'à obtenir une ébullition très douce et maintenir pendant 20 à 30 minutes. Les gousses d'ail confites ne doivent pas être colorées.


Placer les gousses confites dans le mixer après les avoir égouttées.


Mixer les gousses très finement et réserver.


Cuire de gros quartiers de pomme de terre à l'eau frémissante salée. égoutter et écraser au presse purée. Vous pouvez également cuire les pommes de terre avec leur pelures si vous préférez.


Travailler à la spatule pour incorporer le beurre et la crème et assaisonner. Travailler à la spatule sur le feu très doux, pour lisser la purée.


Mélanger la purée d'ail dans la pulpe.


Mélanger à nouveau et rectifier l'assaisonnement.


Vous pouvez la présenter façon rustique en petites cocottes.


Ou version chicos en quenelles moulées à la cuiller comme ici pour accompagner une selle d'agneau farcie.

By roasting the cauliflower for this purée, we bring out deep, nutty flavors. The resulting dish has a complex flavor that's suited to more of a starring role in a dish—say, as a bold accompaniment to a simple piece of protein, like steamed or poached fish or chicken. Alternatively, you could go all in on its more robust flavor, serving it with something that can stand up to it, like a thick, juicy steak with a deeply seared crust.

Rich and Nutty Roasted-Cauliflower Pur&#233;e Recipe

(45 milliliters) extra-virgin olive oil

salt and black pepper

cayenne pepper

(235 milliliters) heavy cream

Adjust oven rack to middle position and preheat oven to 500°F (260°C). Place cauliflower on a foil-lined rimmed baking sheet, toss with olive oil, and season with salt and pepper. Roast, flipping cauliflower with a thin metal spatula halfway through roasting, until cauliflower is tender and deeply browned on both sides, about 20 minutes total.

In a large saucepan, melt butter over medium-high heat. Add onion, garlic, and cayenne and cook, stirring often, until softened and just starting to turn golden, about 4 minutes.

Add cauliflower, cream and/or stock, and thyme. Bring to a simmer, then cook, adjusting heat to maintain simmer, until cauliflower has softened in the liquid, about 5 minutes. Discard thyme sprig.

Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth purée. Season with salt and pepper. (You can adjust purée consistency as needed: Thicken by cooking down further while stirring often over low heat in a wide nonstick skillet, or thin by adding liquid, such as stock, cream, or water.) Serve warm.

Here's what you need: eggplant, garlic, lemon, salt, olive oil, fresh parsley, sumac, olive oil

Eggplant Puree Recipe by Tasty

eggplant, roasted

lemon, juiced

salt

olive oil

parsley, chopped, to serve

olive oil,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Scoop out flesh of roasted eggplant into a medium sized mixing bowl.

Add the garlic, lemon, salt, and olive oil. Mash together with a fork until loose puree forms.

Garnish with parsley, sumac, and more olive oil.

https://vid.tasty.co/output/75411/landscape_480/1517258080

This healthy chilli con carne has a less kilojoules and plenty of veggies hiding in the sauce. The one thing is doesnt skimp on is flavour!

Healthy chilli con carne recipe

onion (roughly chopped)

celery (roughly chopped)

carrot (roughly chopped)

garlic

500 g extra lean beef mince

tsp cumin

paprika

lentils

420 g canned red kidney beans

tomato puree

250 ml Massel Beef Style Liquid Stock

water

lime

red chilli

salsa

coriander (to garnish)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6044211803001&=domain=kidspot

5348771529001-6044211803001

For berry gelato, twist our vanilla version with a sweet fruit puree. This makes slightly more gelato and needs a little longer to cook.

Raspberry gelato

500 milliliters (2 cups) milk

milliliters (1 cup) thickened cream

(3/4 cup) caster sugar

raspberries raspberries

(1/4 cup) caster sugar

lemon juice

With aromatic garlic and rosemary, this easy puree is fantastic spread on sea salt toasts.

Marinated artichoke & white bean dip

French bread stick (baguette), thinly sliced

tsp sea salt

marinated artichoke hearts

garlic clove, crushed

rosemary leaves

can cannellini beans, rinsed, drained

milliliters (1/4 cup) hot water

tsp black pepper

Celery sticks, to serve

Cherry tomatoes, to serve

Faire une purée, faire revenir des oignons (blondir), mettre les oignons blondis dans la purée et la gratinée légèrement au four (accompagner de reste d'oignons blondis en supplément selon votre choix).

Boudin noir et sa purée à l'oignon !

Sel poivre blanc

boudins noirs

Emmental râpé PM

oignons

Lait PM

œuf

pommes de terre

This white bean spread can be served as a dip or spread on crusty rye bread.

White bean puree with rye bread

cannellini beans, rinsed, drained

garlic clove, chopped

tbsp extra virgin olive oil

Salt & black pepper

x 500 grams pkt thinly sliced dark rye bread

Make this delicious, exotic dip a part of your Springtime barbecue feast.

Classic hommus

chickpeas

tbsp tahini

paprika,

Extra-virgin olive oil,

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

Simple and easy Strawberry Puree is ready in minutes and doubles as a fabulous sauce!

How to Make Strawberry Puree

strawberries (hulled and halved)

sugar

Place the strawberries, sugar and lemon juice in the bowl of a food processor or blender.

Puree the strawberries for 1 minutes.

Using a rubber spatula, scrape down the sides of the bowl and process for another minute or until the strawberries are smooth.

Transfer to an airtight container and store in the refrigerator until ready to use.

purée, oignon, ail, tomate, farine, herbes de Provence, Parmesan, beurre, fromage râpé, sel, poivre, viande hachée, jaune d'oeuf

Hachis Parmentier

g de purée

gousses d'ail

tomates fraîches ou pelées

c.à.s de farine

pincée de herbes de Provence

g de Parmesan

g de fromage râpé

400 g de viande hachée

jaune d'oeuf

Hacher l'oignon et l'ail.
Les faire revenir dans le beurre jusqu'à ce qu'ils soient tendres.

Ajouter les tomates coupées en dés, la viande hachée, la farine, du sel, du poivre et les herbes de Provence. 

Quand tout est cuit, couper le feu et ajouter le jaune d'oeuf et un peu de parmesan. Bien mélanger.

Préchauffer le four à 200°C (thermostat 6-7). 
Etaler au fond du plat à gratin. Préparer la purée. L'étaler au dessus de la viande. Saupoudrer de fromage râpé et faire gratiner.

https://assets.afcdn.com/video13/20140808/v502848_16092_1_HD.mp4

crème fraîche, huile d'olive, sel, poivre, orange, patate douce

Purée de patates douces

cl de crème fraîche

huile d'olive

poivre ou piment de cayenne

d'orange ou de citron pour parfumer

800 g de patate douce

Mettre une grande quantité d'eau à chauffer. 
Eplucher les patates douces et les couper en petits morceaux.

Les faire cuire dans l'eau à ébullition pendant 10 min. 

Passer les patates cuites au mixer avec la crème et de l'huile d'olive à volonté. 

Saler poivrer et parfumer de zestes d'agrumes à volonté. 

https://assets.afcdn.com/video13/20180613/v539743_25910-puree-patate-douce-1080-1080-fr-pad-mp4_HD.mp4

A classic carrot cake recipe that moist, easy and fresh carrots and cream cheese frosting.

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