White Puree Recipes

SNEAKY CHEF MAKE-AHEAD WHITE PUREE

Steps:

• To prepare White Puree:.
• On the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the cauliflower, and steam for about 10 minutes, until quite tender. Drain.
• To prepare in microwave, place the cauliflower in a microwave-safe bowl, cover it with water, and microwave on high for 8 to 10 minutes or until very tender. Drain.
• Meanwhile, place the raw peeled zucchini with the lemon juice in your food processor and pulse a few times. Next add the cooked cauliflower and 1 tablespoon of water to the food processor (work in batches if necessary) and puree on high until smooth. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water make a smooth puree, but the less water, the better.
• This recipe makes about 2 cups of puree; double it if you want to store more. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers.

WHITE BEAN PUREE

Steps:

• In a saucepan, sweat the garlic in chicken stock. Add the beans and cook until heated through.
• Transfer the mixture to a food processor or blender and puree with the remaining ingredients, except hot pepper sauce. Adjust seasoning, and add hot sauce, to taste. Keep warm until ready to serve.

WHITE BEAN PUREE

Steps:

• Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat to medium and simmer gently, uncovered, until the beans are soft, about 1 1/2 to 2 hours.
• Transfer to a food processor and puree until smooth. Season to taste with salt and pepper. Serve with the lamb shanks.

WHITE BEAN PUREE

Steps:

• Rinse and drain the beans and place in food processor with 2 tbs of water.
• Pulse until smooth, stopping to scrape down the sides occasionally. You want a smooth puree that is not wet. I should be about the consistency of peanut butter. Add more water if necessary.
• This can be kept in the refrigerator for up to 3 days, or freeze in 1/4 cup portions.

WHITE BEAN PURéE

Steps:

• 1. Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour.
• 2. Drain the beans; transfer to a 2-quart pot with the diced onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups of broth, salt, and pepper to taste. Bring to a boil. Lower the heat; simmer until beans are very tender, about 90 minutes. If the mixture becomes dry, add some of the remaining broth.
• 3. Drain the beans; discard the thyme sprigs and bay leaf. Warm the beans in a pan over medium heat. Add the cream, thyme leaves, minced garlic, salt, and pepper. Let simmer. Cook until the cream is reduced and is almost dry on the beans, about 4 to 5 minutes.
• 4. Puree the beans in a food processor, adding a few drops of oil. Adjust seasonings.

WHITE PEACH PURéE

Steps:

• Wash and quarter peaches, keeping the skin on. In a blender, purée all ingredients together for a couple of minutes, until consistent and without lumps. Strain through a fine sieve or chinois, working the purée through with a large spoon by scraping the inside of the sieve back and forth to allow the sediment to open up. It can be frozen at this point or covered and refrigerated for up to a week.
• You may use the purée as is for Bellinis or turn it into a sorbet by using roughly a liter of it in an ice cream maker.

WHITE PUREE

Steps:

• Steam the cauliflower for 10 to 12 minutes, or until very tender.
• In a food processor, pulse the raw zucchini with the lemon juice. Add the cooked and drained cauliflower with 2 tbs of water and puree on high until smooth. Add more water if necessary.
• This will keep in the refrigerator for up to 3 days, or freeze in 1/4 cup portions.