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tips how to puree
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Like creamy parsnip purée and shawarma-spiced carrot salad.
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From tender crumb cake to spiced lattes.
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This piquant French sauce comes together in the blender in just five minutes.
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Consider this recipe a no-brainer formula where you can sub in any raw veg, oil, or cheese you feel like.
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Because of their denser texture, root vegetables can be simmered in water instead of milk, then pureed with milk (or cream) and butter.
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This recipe produces a puree that is smooth and creamy without adding any heavy cream. Instead, the vegetables are boiled in milk and then pureed with some of the reserved cooking liquid, resulting in a side dish with a pure vegetable taste. When pureeing in a blender, add only enough liquid to keep the blade spinning freely. The fennel puree is delicious with the seared scallops on page 260. It can also be thinned with some of the strained cooking liquid to form a soup.
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A why-didn't-I-think-of-that technique takes this classic from great to greater.
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Infusing liquid—cream, milk, or stock can all be used in this recipe—with herbs is a simple yet effective way to add depth of flavor to purees and other preparations (see the gratin on page 320). Garlic is a complementary flavor for potatoes; we boiled the cloves along with the potatoes to mellow their flavor, but you can use Oven-Poached Garlic instead (page 306). For a lighter-bodied puree, replace the cream with milk or stock, or use a combination. For a richer puree, reduce 1 1/2 cups of heavy cream by half, then infuse with herbs.
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A coarsely mashed filling, crunchy with celery, scallions, and pickle relish, is the key to the best deviled eggs.
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Get beautiful citrus segments every time with our step-by-step photo guide
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It’s easy to make your own pumpkin or squash purée and it makes the best-tasting pie. However, most pumpkins are for carving, not eating, and their flesh is too watery and flavorless to make a good purée. Look for sweet pumpkin varieties (for example, Sugar Pie, Long Pie, or Cinderella) or use butternut squash. To make a purée, see page 324.
Articles
(202)
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Don't throw those empty shells away!
Ozoz Sokoh
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Stop trying to fight the goo. Work with it instead.
Antara Sinha
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You don’t need a recipe—just this golden ratio.
Kendra Vaculin
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How to make dumplings that look great and taste better.
Hetty Lui McKinnon
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This isn’t the only green sauce you’ll ever make. But it might be the best one.
Alaina Sullivan
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Here are three steps to supreme-ing like a pro.
Lily Fink Harrington
Videos
(251)
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We'll show you how to make a kitchen cleaner with citrus peels and vinegar!
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We'll show you how to make a plum crisp!
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We show you how to make a berry, beet, mint, lime, and chia seed smoothie.
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Herb oil: a great way to use those excess herbs you've got lying around.
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Try our raw and roasted chopped salad recipe!
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All you really need to make this easy peanut chili oil is a pair of scissors.