Vegetable purees, from vegetables braised in butter or oven-roasted
Ingredients
- 250 g prepared vegetable pieces
- butter or oil for braising, a little stock or water
- or oil for oven-roasting
- salt and white pepper
- herbs and/or spices to taste
- stock or cream to adjust thickness
Method
- If braising in butter or oil, heat fat in saucepan, add seasoning, prepared vegetable pieces and a little liquid to prevent burning. Cook over medium heat until vegetable pieces are tender. Puree with a little liquid, pass through a sieve and adjust thickness as required.
- For oven-roasting toss the vegetable pieces in oil in a roasting tin, add seasoning and herbs and bake in the oven (180 °C) until tender. Stir a few times for even cooking. When cooked, puree with a little liquid, pass through a sieve and adjust thickness and seasoning to taste.
Variations
Oven-roasting works well for root vegetables such as parsnips, carrots, celeriac, swede, turnips, beetroot. It also works well for butternut squash, pumpkin, sweet potatoes and aubergines. Braising in butter works particularly well for carrots, fennel and courgettes (remove seeds before cooking).