Recipe: Pea puree
Makes: 380g
Prep Time: 5 mins
Cook time: 3-5 min
Things you need:
15g Butter.
400g Frozen or Fresh Peas
300ml blonde chicken stock
35g whipping cream
Steps:
Place peas and stock in a saucepan. Simmer for 3-5 mins until tender.
Drain, reserving the liquid.
Blitz peas as per video instructions.
Recipe: Cauliflower puree
Makes: 380g
Prep Time: 5 mins
Cook time: 10 min
Things you need:
30g Butter.
Half Cauliflower head, 360g
300ml Cold milk
Steps:
Cut up cauliflower to bite size pieces. Add to the pan with milk and butter. Simmer 10 mins or until tender
Drain, reserving liquid
Blitz up and add liquid as per video instructions.
Recipe: Butternut Squash puree
Makes: 380g
Prep Time: 5 mins
Cook time: 10 min
Things you need:
15g Butter.
800g Butternut Squash
40g Heavy cream
1 tbs Olive oil
Steps:
Cut butternut squash in half. Scoop out seeds. Place squash cut side up on the oven tray. Season with salt, pepper and some olive oil. Roast at 425 F for 1 hour until knife tender
Peel off skin and blitz up as per video instructions
Tips:
Blitz while warm and make sure there are no lumps.
Don’t add too much liquid when blending. Puree will be too loose.
If you want your puree more vivid in color. Omit the cream and add some stock, water or oil
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