If you've got a blender and some vegetables then you can make yourself a lovely purée in just a few minutes. All you require is the technique that you'll be learning in this video. Just make sure to blend this stuff nice and smooth. ;)
EQUIPMENT:
INGREDIENTS:
Vegetables to start with for this technique:
butternut squash, acorn squash, cauliflower, frozen peas (just blanche, don't boil too long), carrots, beets, turnips, parsnips, onions, rutabaga, kohlrabi, asparagus.
Recommended Liquids to use:
Milk, water, chicken or beef stock, dashi, heavy cream
Fats to use:
Butter, vegetable oil, olive oil, chili oil, garlic oil, you get the point.
INSTRUCTIONS:
Butternut Squash Method:
Slice and remove all of the seeds from your squash. Drizzle with olive oil and salt and place face down on a baking sheet. Roast in the oven, making sure to over cook your squash until super soft.
Remove skin and place cooked squash in a blender; adding just enough heavy cream to get it to start blending.
Once the mixture starts to smoothen out and get hot; drop in a couple of tablespoons of cold butter.
Pour into a bowl sitting in an ice bath and stir until cold.
Cauliflower Method:
Chop your cauliflower and place into a medium-sized sauce pot. Add in a couple of garlic cloves and bay leaves. Add enough milk and cream in equal parts just enough to cover the surface.
You can substitute with chicken stock if you prefer.
Set your pot on the stove and bring to a boil. Reduce the heat down to a simmer and let it sit until your cauliflower is soft.
Strain out and reserve the liquid. Place your solids in a blender and add however much liquid to blend it to your desired thickness.
Once you’ve reached your desired consistency, stream in a couple teaspoons of canola oil and season with salt and pepper.
Beet Method:
Wash your beets and individually wrap them with foil. Place on a sheet tray and roast in the oven at 400 degrees Fahrenheit for 1-1 ½ hours.
Remove from the oven and rub off the peel with a towel. Chop up your beets and place in the blender. Blend your vegetables by adding a couple tablespoons of red wine vinegar. Continue blending until smooth.
Stream in oil of your choice and season with salt and pepper.
