The Guide To Making Insanely Smooth Purées Out Of Anything
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 Joshua Weissman's technique.
Joshua Weissman•
Apr 23, 2019
Ingredients (22)
Ingredients (22)
Vegetables to start with for this technique
Recommended Liquids to use
Fats to use
Directions
Butternut Squash
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
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.
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.
You can substitute with chicken stock if you prefer.
Beet
Wash your beets and individually wrap them with foil. Place on a sheet tray and roast in the oven at 400℉ for 1-1.5 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.
