Task 108: Vegetable Purées | Components

Estimated Time: 6 mins

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When making vegetable purées, the obvious main component is the vegetable itself. Typically, starchy vegetables such as potatoes, make the best purées. Other vegetables that are well suited include carrots, sweet potatoes, root vegetables (e.g. parsnips, turnips) and various winter squashes.

Using Less Starchy Vegetables
Other vegetables that contain a little bit of starch, such as cauliflower, beets and broccoli can also be used especially when combined with a starchy, neutral-tasting vegetable like a potato. The combination of a starchy vegetable with a hard, high water content and high fiber content vegetable helps to bind and give body to the final purée.

Non-starchy vegetables, such as tomatoes, sorrel and spinach can also be used. While these produce thinner purées, they are full of flavor and make for some extremely tasty sauces. They can also be used as flavor components within a dish, and act to deepen and enhance flavor without the need for added salt or other flavor components.

Notes on Flavoring Purées

  • All vegetable purées can be flavored and enhanced at the beginning, during or at the end of cooking.

  • If cooking the vegetables first in liquid, almost any liquid will do – water, stock, milk, or any combination of these can be used. Be sure to cook the vegetable to the proper degree of doneness.

  • The addition of a bouquet garni or other aromatics to the cooking liquid will add another dimension and add depth to the final purée. Here, the cooking water may also be used in the purée.

  • First caramelizing the vegetables by grilling or roasting can add smokiness and fullness to the purée.

  • In place of salt and pepper, ingredients such as spices, herbs, cheeses and sweeteners can be used to season and flavor puréed vegetables.

  • The purées can also be enriched with a variety of ingredients such as butter, olive oil or heavy cream as desired. Similarly, nut butters and creams can be used. These add depth and richness, as well.

All of these ingredients will add flavor. It is important to find a balance so the flavor of the vegetable remains identifiable and is not overpowered by other ingredients. The vegetable itself should still be the focus of the plate. That is why it is so important that the color, texture and seasoning is optimal and that you develop as much complementary flavor as possible to enhance the base dish.