2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Purees are one of the easiest side dishes to all meat and fish dishes. The bad thing, however, is that in most households only mashed potatoes are prepared, and anything that is over-consumed is easily shaken. That is why we will offer you 3 more non-standard recipes for making puree:
Parsnip puree
Necessary products: 2 parsnip roots, 2 small onions, 1 carrot, 150 g cream, 3 tbsp butter, 1 tbsp oil, salt and pepper to taste.
Method of preparation: Peel the roots of parsnips, carrots and onions and cut them into small pieces. Heat the oil together with 2 tablespoons of oil and fry the products. This is done over low heat and simmer until soft.
When they are ready, strain them, beat them with a blender or mixer, add the remaining butter and cream, season with salt and pepper to taste and return for 1 minute to the still warm stove. The puree is served warm with meat and fish dishes.
Bean and lentil puree
Necessary products: 500 g beans, 500 g lentils, 200 g milk, 100 g butter, 2 eggs, 3 tablespoons flour, a few leaves of fresh mint or mint, salt to taste.
Method of preparation: The lentils and beans are boiled and mashed. Mix and add the milk and flour fried in butter. Boil until the puree thickens, then add the beaten eggs and finely chopped green spices. Add salt to taste and serve while still warm.
Mashed carrots, potatoes and leeks
Necessary products: 6- 7 potatoes, 2 carrots, 1 large stalk of leek, 2 melted cheeses, 5 tbsp butter, 5 tbsp milk, salt to taste.
Method of preparation: In a little salted water put peeled and diced potatoes, peeled and grated carrots and as finely chopped leeks as possible.
Boil until fully cooked, pour the water, add the butter and melted cheese, wait for them to melt and mash the products. Finally, pour the milk, season with more salt if necessary and mash the puree again. Serve warm.
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