Simple pureed vegetables techniques you can use with all vegetables
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- Опубліковано 1 вер 2021
- this week we are going back to basics and learn how to make pureed vegetables. discover the techniques that must be used based on specific vegetable type to get a great puree every time.
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🧅🥕INGREDIENTS🥕🧅
Potato Puree:
500 grams potatoes
75ml milk
75 ml pure cream (heavy cream)
20 grams butter
salt and pepper (to taste)
Turnip puree:
500 grams turnips
125 gram potato puree
20 grams butter
salt and pepper (to taste)
Carrot puree
500 grams carrots
20 grams butter
20 grams shallots (finely sliced)
200ml chicken or vegetable stock
a pinch of salt ( if the stock is unsalted)
50 ml or more pure cream (heavy cream)
Other vegetable purees ideas:
cauliflower
celeriac or celeriac and potatoes
pumpkin and potatoes
lentils
garden peas
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So thrilled to see this video, my sister just got out of the hospital and I need to purée her food , thank you very much!
❤️
Best recovery to her. Glad she has a great sister. Love this guys channel.
Greetings and a speedy recovery to your sister, fom somebody currently in hospital eating pureed food ❤️
@@georger64 thank you the best to you!❤️
As a low carber, I've discovered that a puree of a high-water-content vegetable such as cauliflower benefits from the addition of coconut flour, which lends a "starchy" mouthfeel and absorbs the water. The coconut taste is easily masked with garlic and other seasonings. But I came to your video to guide me through the method of pureeing itself. This is enormously helpful. Thank you.
Thanks Stephanie it is a pretty fearful condition with your kind and caring personality we can feel safe . I wish corona goes away soon . Appreciations from Iran 🌹
CONGRATULATIONS ! ! !
Not only your cooking, but
for your way of teaching
YES! He's an accomplished chef and teacher. Not all chefs are good teachers like this. DOES ANYONE know whether this dish will keep? for tomorrow? or so? Thanks.
This is very useful to me right now because I started working at an assisted living facility and some people need pureed food.
If I can add a trick I used for my mother's pureed vegetables, if they're too watery, a sprinkle or two of instant mashed potatoes usually does the trick! It's also a good trick to slightly thicken chicken broth to make it thicker, a little heartier and easier to eat.
@@emanonfox1709 yes I've been doing this. Thanks!
@@emanonfox1709 I suppose, but than it wouldn’t be cooking.
He is using ingredients food and provisions natural foods that has been canned dried salted etc.
@@Tony-InLosAngeles pardon me, I was giving a tip to someone cooking for people in assisted living, I wasn't commenting on Stephane's video.
@@emanonfox1709 You can also get potato starch at Asian markets.
Aah baby food! You are the man thank you for what you do.
by the way, i have done his sauce course and it totally worth, i recommend!
grilling juicy vegetables! Roasted radish which is then mashed is delicious with a little water and a little caramelization is always a success
I use an Instant Pot with a steam basket. The liquid gathers below the basket. Add liquid back as necessary.
Mon cher Stephane, parler de purée sans évoquer Joël Robuchon (pommes de terre) serait un péché mortel.
I am old fashioned and use a potato masher (good exercise). I cook potato, carrot and onion together with a bay leaf. Then mash adding milk, cream and nutmeg.
Your videos are gold. I learn something new on every film. Thank you for sharing your knowledge. Magnificent!
Thank you for this, Chef. I really never thought about it this way, but my god it makes sense; add starch to watery vegetables and enrich starchy vegetables
Great video monsieur, merci. I wanted to share my techniques I find puréed potatoes are especially prone to getting 'gluey' if they are handled/whipped too much. Starchiness and suitability for pureeing also varies between potato varieties. A preferred technique of mine for pureeing potatoes is to use a Potato Ricer, while not as good as a food grinder, it is simpler, reduces the amount of 'touching', that helps you avoid the potatoes from getting 'gluey'. A ricer is also very useful for squeezing water out of cauliflower prior to pureeing, load the ricer, give a gentle squeeze over the sink to remove the excess water, then crush cauliflower through the ricer. I have not tried a ricer with Turnips, but I suspect it will work well too, as the ricer will make a nice start for your puree and prevent the fibers from getting into the mash, again less work then a sieve.
Oh my, you must have read my mind! Excellent, thank you!
A good mash is a perfect side dish for any meal. Cheers, Stephane!
Watching from Nepal. Love it.
Thanks Stephan. Really useful to get the theory and background
Thank you! ❤
Great tutorial!
Very nice show excellent,infact on your pureed vegtable recipe!
So delicious!!
Brilliant!
Great lesson. Easily and clearly explained.
I can not wait to try your recipe, thanks a lot for sharing it with us. xx Lilly
excellent, I have learn a lot
very helpful, thanks!
Awesome! Thanks so much for sharing
This is so educating, thank you so much 👍
Great tips and educational notes! I used beets before and it was absolutely lovely as well, also added some parsley and Parmigiano for tasting which can bring it to another level 😀 thank you Stephanie
Thanks!
Thank you so much for this educational video. As a past prep and line cook it's informative enough for novices while entertaining enough for more experienced. My grandma can't swallow well anymore and watching this refreshed my memory. Now hopefully she'll eat more and better!
Great video thank you so much
Alternative Tile: Homemade Baby Food
This is wonderful. I never understood this: that there are two kinds of veggies, starchy and wet. It makes sense now. But can't you add some more flavor to your mash by carmelizing or grilling first?
Maybe try roasting first?
Great video as always! I would love to see you make a paté de campagne.
I started to make cauliflower mash. Cooking a head of cauliflower that's broken into med chunks in a pot and cover with heavy cream instead of water to cook them. Then when tender I put them into food processor with a cup of the liquid I cooked them in to blend together and get a creamy mash adding butter, sea salt and white pepper.
Too much fat
This sounds delicious!
Very useful tips 🥰 Thank you for sharing 👍
Great video, its basics like this that often let down many cooks. [Like certain celebrity chefs who do a "crushed potato mash"... that's lust lumpy mash & not acceptable!]
A nice trick if worried about your potatoes absorbing water, is to microwave them [the microwave does have some uses]. You get nice dry potatoes that you can them mill/mash.
To add extra flavour I sometimes like to roast the vegetables & then mash/puree them, adds extra flavour.
Don't forget the white pepper & nutmeg for those mashed potatoes either. 😋
Loving your channel! Have been trying a few of you recipes and just found this video. Our daughter has high needs and has been peg fed for years. We have recently been trying her again on various soft foods. I made a batch of your carrot puree to have with our dinner and she destroyed the small bowl we offered her. Thanks so much for the inspiration.
So greate chef . So tasty. I love it
👓INGREDIENTS🎩
Potato Puree: (lentils, rice, beans, other starches)
500 grams potatoes
75ml milk
75 ml pure cream (heavy cream)
20 grams butter
salt and pepper (to taste)
Turnip puree:
500 grams turnips
125 gram potato puree
20 grams butter
salt and pepper (to taste)
Carrot puree
500 grams carrots
20 grams butter
20 grams shallots (finely sliced)
200ml chicken or vegetable stock
a pinch of salt ( if the stock is unsalted)
50 ml or more pure cream (heavy cream)
Other vegetable purees ideas:
cauliflower
pumpkin
Squash
Melons
Fruits
Celery
Broccoli
Very helpful, my man
Awesome....good job❤️🙏👍
Solid video.
Helpful
This is a marvellous site. I've been struggling to enjoy my necessary pureed diet for the past couple of years. Can't wait to try the carrots the way you recommend.
Years? Wow. That’s good be tough😢 I’m looking for recipes for my mom who got her teeth pulled for dentures. She’s struggling because she’s an old lady (85) but enjoys eating!
NIce review of how to prepare three very common veggies into a puree.
Parsnips, turnips, rutabaga, and carrots are veggies that are not as common in the US to be served as purees. So, thank you for giving the proper way to address watery vs. starchy. This was very helpful. I think I see a carrot and turnip puree appearing on my table in the coming week! :)
Growing up we always made what we called Rutabaga Potatoes...we boiled a diced Rutabaga in the same water with the diced potatoes. Drained and mashed them with butter and milk and I loved them. Served with Pork Roast dinner.and pork gravy.
@@XtreamBrands I do this! I've also done a blend of potato, rutabaga, and parsnip. Lovely with a nice carmelized onion gravy
I am a rutabaga and celeriac fan, myself. It’s amazing how many people are fully unaware of these delicious secrets lol. I had to trick my ex by saying it was mashed potatoes to even get him to try it.
tu aurais du faire ça plus tôt dans la saison :-) j'ai eu plein de légumes dans mon potager.
Great video. I found you when I was reading about the basic white sauce for soups recipe from an old cookbook. It says to simply add a pureed veggie at the end. So that is what I wanted to try instead of adding the veggies to the soup base while cooking, - I think it will help with texture! Especially for cream of broccoli and cheese soup. Also, I worked at a French restaurant which cream of carrot was the “house soup.” It was soo good. I need to figure out what else was in it..:)
I’ve had luck with roasting the watery vegetables! Roasted turnips that are then mashed are delicious with less water and a bit of caramelization
A very good idea! 😄
Fabulous tutorial thank you , can you make them ahead and reheat?
I want to see you make a beet mash.
I like the way the carrots purée was made. I make celeriac purée sometimes and add carrots for color, but I simply boil them, make purée and add cream. Next time I will do it by sautéing with shallots, broth and butter.
For small volumes of starchy vegetables, a potato ricer would work well.
Puree veg is the best way to diet. Great replacement for rice.
Please can you demonstrate how to make a parsnip mousse as a side dish . We had it at a French restaurant recently and it was gorgeous. It was the texture of crème caramel.
Good. OK.
I imagine I will be eating more than my fair share of pureed vegetables in about 20 yrs!
Plz make a video on how to use these puree in cooking
Merci! On dit "purée" aux états unis aussi!
😀
Can I do a puree from a roasted vegetable? Anything change in the process?
Actually he did it with carrot . You can do it and during roasting you will incorporate more flavors
@@aminkeykha5546 not in this video you must be referring to a different video it’s always helpful with the title name.
@@Tony-InLosAngeles 🌺🌺 yes sir
As for the Turnips; Could Creme-fraiche/Sour-creame be added with the butter?!? PS; Qui est J Robuchon?
I use sour cream in my mashes on a regular basis. It's lovely with potato, and with beet mashes.
Its possible to change the butter and milk for something else, maybe soy milk? My mother cant drink milk nor butter.
I want to eat I'm hungry
Ahhhhh now I know why my attempts at parsnip puree have not been successful!
Mashed garlic would be good
I roast and mash garlic in bulk, to have it handy for adding flavor. I make half pint batches and store it in a sealed jar in the freezer . As long as you've got enough oil in the mix, it's rather like scooping out ice cream.
🥸 Merci Buckets.
the carrot puree isn't really smooth, which is why restaurants use cup blenders (not stick blenders) to make purees
Jaune d'œuf, jaune d'œuf, jaune d'œuf, jaune d'œuf!
Why do you need to put salt? ( I don't eat salty food.)
What about when you are dairy/gluten/grain free, i only use water in purees, i can barely eat or digest at all, not in good shape, gi not moving, need help
I was always told to add enough butter to turn mashed potatoes yellow…then add enough cream to turn them white again! 🤣
Some is good, more is better, and too much is just right.
Frensh english lol , nice vdo btw
A minute and a haf of trailer and then rich person's unhealthy food. Why is it so diffult to find healthy, affordable, nice food???
Cooking isn't baking. Even you said "almost 500g". This is more than appropriate when you cook, your measurements when cooking can fluctuate between each individual meal (even when making the same dish), yet if you blow the measurements in baking by 5-10g you might get something completely broken as a dish. Also, please don't hate me, I love your instructional videos.