Puree is exactly what we want as fall approaches: hot and savory, it makes the perfect accompaniment to meat and fish. However, its family and classic aspect has long earned it being ruled out from the top tables. Rehabilitated in the 1980s, celebrity chef Joël Robuchon has gradually regained its place as a gastronomic monument. Let’s see how to spice up your puree with simple ingredients.
Transform your puree with just one ingredient
It is often said that mash is a simple recipe, yet it is not easy to make a creamy and delicious mash. Here are some secrets to making it work.
First of all, whoever says good cooking, says good ingredients. The variety of potatoes selected is crucial. You need potatoes with firm flesh like Amandine, Bintje or Ratte. For cooking, the trick of the great chefs is to cook potatoes with their skins in boiling salted water. Once the potatoes are cooked, you should never mash them, but mash them by hand with a potato masher or with a fork as our grandmothers did to keep them from sticking.
Now all you have to do is add milk and butter. Note: The milk must be hot so that it is well combined and creates a smooth texture. And the famous ingredient that changes everything then? Well, now is the time: To add a little flavor to your preparation, add cheese. Depending on your taste, give your recipe a twist with Parmesan cheese, shredded Emmental cheese, or even goat cheese or Roquefort cheese. This little touch of character will enhance the mash and turn it into a delight for young and old.
Cheese – an ingredient that changes everything. Source: spm
Some original mash recipes
When we say mashed potatoes, we often think of potatoes, yet mashed potatoes aren’t the prerogative of this vegetable alone. It is quite possible to break the codes and give originality to your table. It can be made from a variety of different ingredients, to delight the eyes and taste buds.
1- Oriental carrot puree : Cook the carrots with a few potatoes for its consistency and prepare the puree as usual. Once ground up, add cumin or curry as per your preference and fresh chopped coriander. Why not a little honey or orange zest. Get ready to travel!
2- Mashed celery with nutmeg : celeriac makes a comeback in gourmet restaurants, for its delicious flavor and nutrients. Plus, it’s very low in calories. Be sure to choose celery that is small, white, and firm. Peel the celery and potatoes and cut them into small cubes in equal quantities, fry them in butter, cover with 40 cl of fresh cream, season and cook over low heat for about 20 minutes. Mix the preparation. Sprinkle with nutmeg or grated truffles and chives.
3- Old pumpkin purée: With its creamy flesh and delicate taste, pumpkin is ideal for mashed potatoes. Choose a firm pumpkin that is not too large. Cut the pulp into cubes and cook for 20 minutes with a clove of garlic and salt in a saucepan with the level of water. You can also add potatoes. Then mix with butter, fresh cream or coconut milk. Add the spices of your choice: a pinch of nutmeg, cinnamon, cumin or 4 spices. Sprinkle with hazelnuts or crushed almonds to serve. Autumn is on your plate!
Mashed pumpkin. Source: spm
4- White bean puree with almond milk Fry a can of white beans (washed and drained) in butter. On the side, heat 20 cl of almond milk, then remove from heat and add 1 tablespoon of almond puree, mix well. Mix this preparation with beans, salt and pepper. Decorate with chervil, here is the perfect accompaniment to your Sunday dish.
And to bring a rainbow of colors and flavors to your table, know that you can also make mashed broccoli, cabbage, parsnips, peas, zucchini…which is a great way to eat vegetables for the whole family.
