Vegetable purees, from vegetables cooked in water or stock
Ingredients
- 250 g prepared vegetable pieces
- enough stock or salted water to cover
- white pepper
- herbs and/or spices to taste
- some butter or oil
Method
- In a saucepan bring salted water or stock to the boil, add vegetable pieces and cook until tender. Strain and keep cooking liquid. Puree vegetable with enough cooking liquid to get the wanted thickness, pass through a sieve as required, season to taste and work in a knob of butter or add a little oil.