2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Serving roasted, stewed, breaded meat is unthinkable without some kind of puree. The purees diversify the dishes and with a little imagination and taste each portion can be different and get a festive look. In Bulgaria, in general, we love mashed potatoes and usually do not think of other options, which is a big omission, because the possibilities are many.
Apart from being delicious and nutritious, the purees are also easily digestible, because during their preparation the skins of the vegetables and the coarse cellulose are removed. For these reasons, they have such a strong presence in children's and dietary cuisine. They can be made from all types of legumes - peas, beans, lentils, as well as spinach, nettles, carrots, pumpkin, potatoes, mushrooms and others.
You can also make combinations of two or more products. In general, the purees are prepared as follows. The vegetables are cleaned, washed and boiled whole or chopped or stewed in a little salted water. Then drain the excess water and strain.
Make a stir-fry of vegetable or cow's butter and flour and mix with the already mashed vegetables. The mixture is diluted by stirring constantly with some of the water in which the vegetables have boiled or with fresh milk. Bring the mixture to a simmer for 5-10 minutes. Then remove the puree from the heat and season.
Until serving, it should be stored in a water bath over a bowl of warm water. The finished puree should be smooth and with such a density that it takes a certain shape when served - a ball, a pyramid and others.
Of course, this is what professionals do, and in the home kitchen many things are made easier. For example, we usually save the stuffing and just dilute the puree with fresh milk and add a lump of butter.
Here is a recipe suitable for the season and which will adequately replace mashed potatoes on your table.
Spinach puree
1 kg of spinach
100 g of butter
250 ml of fresh milk
30 g of flour
sol
pepper
Boil the spinach in salted water and chop very finely. From the butter and flour, prepare a porridge and add the milk to it. Mix well and add spinach and salt and pepper to taste. Mash the mixture and keep warm until serving.
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