Currently viewing the tag: "puree"
Here is a celeriac purée offered by one of our subscribers. It is sprinkled with pomegranate seeds and sliced almonds and is topped with tofu baked with dandelion greens and fennel.
When blending the purée, add some milk and labne or yogurt/kefir, and tahini lemon sauce. You can also use butter in the celeriac… and a little lemon juice.
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This dish has an earthy flavor that has sweetness and complexity to it. It can serve as a side dish, a base to a stack of items, or thinned a little it can be a sauce. Formed into quenelles it elevates the lowly beet into something quite elegant. A scattering of tender fresh herbs such as tarragon, basil, or shiso is nice, and chervil seems to work quite well here.
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These are the potatoes that brought Chef Joel Robuchon to world notice, and they are the potatoes that brought Jean Pierre Clot fortune. He is the man who resurrected this potato from the Alps and sent it to Chef Robuchon, who proceeded to make this over-the-top version of mashed potatoes. This version is simplified from Chef Robuchon’s, as it skips using a tamis, or drum sieve, for the potatoes. Do not attempt this in a food processor or blender as it will provide you with gummy, pasty potatoes. You will need a food mill, or a ricer.
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The apple in this brings out the sweetness of the cauliflower, and the potato adds body and echoes the nutty flavors of cauliflower. The Apple Balsamic vinegar can be found in gourmet shops and better grocery stores. It is a syrupy vinegar made as Balsamic vinegar is made, but uses apple juice as a starting point rather than grape.
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This treatment of favas is especially good when you have more mature beans which can have a more assertive taste and are starchier. This recipe works fine with young favas, and the taste is really bright and makes a great sauce for fish like halibut or other firm white fish. Depending on how much you mash the beans and how much oil or stock you use, this recipe can be used as a topping or dip for crostini or as a sauce for fish or vegetables or pasta.
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Okay, let me just get this out there right away. This dish started out as baby food for my first child. At the time, many of our friends wanted to come over and play with him, and stayed for dinner. At some point, I was too tired to make separate dishes for grown-ups, so I just served what I had made him (a trio of purees if I recall correctly), and it was a hit. So here it is, in its amended grown-up form.
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Sort of like mashed potatoes, but with turnips and onions. There are some great tasting yellow fleshed potatoes appearing at market right now and these give a great nutty and sweet flavor to the mash. The potato is there to add texture and to soften the sharpness turnip sometimes has. If you do not have these potatoes, use a russet instead. I like the scallions for their bright flavor and lighter oniony-ness. Feel free to substitute leek or brown onion if you don’t have scallions.
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