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Showing posts from March, 2018

Two Vegetable Purées or How I Got It Wrong In The 1980s

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I stopped making vegetable purées for many years because back in the 1980s it was common practice to purée anything you could lay your hands on, especially if it was brightly coloured. It just got a bit too much like baby food. But I shouldn't have been so hasty. Vegetable purées are easy to make, they can be prepared in advance and reheated when required and, if you choose the right type of vegetable, the colour definitely can't be ignored on the plate. That's probably why purées not unlike these two seem to turn up quite regularly in slightly too expensive restaurants.

You could rub these purées through a fine sieve if you want a guaranteed smooth result, although I usually prefer a little texture. Both of these purées will serve 2 or 4 people - 2 if it's for a midweek meal and you're hungry or 4 if you're planning delicate dollops arranged artistically on plates at a dinner party. (Do people still have dinner parties? I'm not entirely sure.)

Red Cabbage P…