Today, many people monitor their health and prefer to eat healthy foods, which include vegetables and fruits rich in vitamins and essential microelements for humans. You can cook many dishes from them, but one of the favorite among young and adult gourmets is a gentle airy puree.
Cauliflower puree recipe
Cauliflower puree is an excellent side dish for meat and fish dishes. To prepare it, you will need the following products:
- 500 g of cauliflower;
- 1-2 tbsp. l. butter;
- 1/3 tsp mustard;
- greens;
- ground black pepper;
- salt.
Rinse the cauliflower and disassemble into inflorescences. Pour water into a large saucepan and bring to a boil. Then lightly salt and dip the cauliflower in boiling water. Boil it for 12-15 minutes from the moment the water boils.
Then catch the cauliflower and discard in a colander. When the water drains, transfer the inflorescences to a blender bowl, add a tablespoon of cabbage broth, softened butter and prepared mustard. Grind all ingredients until puree. Then season to taste with pepper and salt, mix well and serve, sprinkle with finely chopped dill or parsley.
Cauliflower puree is savory with a couple of garlic cloves.
Pea puree recipe
Pea puree can be served as an independent dish or as a side dish for meat and poultry. To make mashed peas, you need to take:
- 1 glass of peas;
- 1 carrot;
- 1 clove of garlic;
- parsley;
- dill;
- butter or vegetable oil;
- salt.
Pour cold water over the peas the day before mashed potatoes and leave overnight. In the morning, drain the water, and rinse the peas, transfer to a saucepan and pour boiling water (there should be 2 times more water). Cover the dish with a lid and put on a low heat. After about an hour, add salt and 2-3 tablespoons of oil. Stir thoroughly and, after removing the pan from the heat, leave the peas for another hour to "rise" under a closed lid.
Cook the carrots separately, cool, peel and cut into slices. Wash small bunches of dill and parsley, dry and chop finely.
Combine peas with carrots, herbs and a peeled clove of garlic, season with salt, pepper and other spices to taste. Whisk all the ingredients into a puree using a blender or mixer. If it gets too thick, add some hot boiled water and whisk again.
Pumpkin puree recipe
Pumpkin puree can be added to various cereals and used as a filling for pies and pies. But it is also a wonderful dessert, delicious and very healthy. To prepare pumpkin puree with dried apricots you will need:
- 300 g pumpkin;
- 200 g of dried apricots;
- 3-4 tbsp. l. Sahara;
- zest of ½ lemon;
- ½ glass of water.
Peel the pumpkin and cut the flesh into small cubes. Wash the lemon thoroughly and remove the zest with a knife. Rinse dried apricots and cut into small pieces. Put all the prepared ingredients in a saucepan, add granulated sugar and pour in enough water to lightly coat the ingredients.
Cover the pot with a lid, put on low heat and simmer until the pumpkin is tender.
Then remove the lemon zest from the pan, and transfer the pumpkin with dried apricots to the bowl of a mixer or blender, pour in a little broth and beat until fluffy. If desired, add cinnamon and anise to the puree.
