this week we are going back to basics and learn how to make pureed vegetables. discover the techniques that must be used based on specific vegetable type to get a great puree every time.
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🧅🥕INGREDIENTS🥕🧅
Potato Puree:
500 grams potatoes
75ml milk
75 ml pure cream (heavy cream)
20 grams butter
salt and pepper (to taste)
Turnip puree:
500 grams turnips
125 gram potato puree
20 grams butter
salt and pepper (to taste)
Carrot puree
500 grams carrots
20 grams butter
20 grams shallots (finely sliced)
200ml chicken or vegetable stock
a pinch of salt ( if the stock is unsalted)
50 ml or more pure cream (heavy cream)
Other vegetable purees ideas:
cauliflower
celeriac or celeriac and potatoes
pumpkin and potatoes
lentils
garden peas
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Quality French homeware:
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: