Purees can be used for so many different things. They’re underused but delicious to add on top, next to, or below any of your favorite dishes. I made ‘rainbow’ scallops with mine by making all 4 purees to serve under my scallops. Not only do they add color, but their flavors can add a complex flavor profile to almost any dish. They are also super easy to make. Purees are good with fish, meats, as an app on top of crostini. Cooking is an art, so there is no wrong way to paint your food. Have fun with them! Combine the peas, mint, shallots, salt, and pepper in a food processor or blender and puree. While the machine is still running, add the olive oil until you get a creamy consistency. Fold in the Parmesan or Grano Podano. * serve with fish, scallops, chicken, and steak or even as a dip. Combine all ingredients except for the chicken stock, and throw into a food processor or blender to puree. Once combined, slowly add the chicken stock until you get a creamy consistency. You don’t want it to be too thin or it won’t set as a puree. *Serve with fish, ahi tuna, or on a crostini with an olive tapenade. Combine all ingredients in a food processor or blender and process until combined. This one can be a little chunky depending on what you’re using it for. * Serve with ahi tuna, carnitas, fish, flank steak, or even as a dip. Pre-heat oven to 400 degrees. On a baking sheet, combine shallots, garlic, carrots, and squash. Drizzle with olive oil and salt & pepper. Bake for 15-20 minutes until carrots & squash soften. In the meantime, in a small pot, start heating up the broth and the ginger. Combine all the ingredients from the baking sheet into a food processor or blender and slowly add chicken broth (remove ginger first) until smooth. * This is a great fall puree. Serve with fish, scallops, chicken, or on crostini’s.Purees’
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