Vegetable puree is healthy, it contains a lot of vitamins and microelements. Most vegetables are suitable for the preparation of vegetable puree: zucchini, potatoes, carrots, mushrooms, beans, cauliflower and white cabbage, pumpkin, eggplant, celery, peas, leeks and even regular onions.
Instructions
Step 1
The principle of cooking such a dish as vegetable puree is approximately the following: vegetables are boiled or steamed until cooked, as an option, you can bake directly in the peel in the oven, then grind them, add cream or milk, butter or vegetable oil, spices, salt to taste …
Step 2
Zucchini puree
This vegetable is rich in vitamins A and C, magnesium and potassium. You need to choose young zucchini - preferably without seeds. Peel the vegetable and chop it finely, you can boil it directly in the milk so that it almost covers the entire zucchini. Bring to a boil over low heat and cook until completely soft. If you are thinking of the dish as a dessert, then you can add sugar or honey if desired. Grind the resulting composition well with a blender - mashed potatoes are ready.
Step 3
Pumpkin puree
Pumpkin is a very healthy vegetable, it contains a lot of vitamin D and carotene. The pumpkin can be baked, so all natural sweetness will remain in it. Pumpkin puree is more often prepared as a dessert, adding spices and sugar. If, after chopping, the puree is too thick, you can add cream to it.
Step 4
Carrot puree
Carrots are known to everyone as a source of carotene. Puree from it is very useful for improving vision. Both children and adults love the sweet taste of this vegetable. Peel the vegetable and boil it until tender in a little water. You can add sugar or honey during cooking, then the mashed potatoes will acquire a caramel taste. Grind with a blender and add butter or sour cream, because it is in combination with animal fats that carotene and vitamins that are found in vegetables are best absorbed.
Step 5
Cauliflower puree
Cauliflower and its broccoli variety contain many vitamins and minerals. Before cooking, the vegetable must be rinsed under running hot water, as it is often possible to miss small parasites in it. Boil the cauliflower in a large amount of water until tender, then take it out with a slotted spoon and let the broth drain completely. Grind such mashed potatoes with boiled milk and add spices.
Step 6
There are some tips for making any kind of vegetable puree. Firstly, it is better to prepare such a dish immediately before use and in small quantities so as not to store it in the refrigerator. Secondly, if the farm does not have a blender, then you can use a fine sieve. Thirdly, any vegetable, before cooking, needs to be washed well, you can even pour boiling water over it. Fourthly, more vitamins remain in the puree if vegetables are baked or steamed.
