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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Root Vegetable Puree

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Root Vegetable Puree Empty Root Vegetable Puree

    Post by Lobo Tue 19 Jan 2016, 10:58 pm

    Root Vegetable Puree Img43l
    Root Vegetable Puree
    Root Vegetable Puree Translucent
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    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Servings: 8
    To prepare this puree of root vegetables, we rely on a food mill, a manual tool that is a favorite among French cooks. Known in France as a moulin à légumes, it treats food more gently than a food processor. The mill purees and strains ingredients at the same time, producing a perfectly smooth, even texture. When you turn the crank, a rotating blade pushes the food through a perforated disk into a bowl, leaving unwanted fibers and particles behind. Serve the puree alongside our Chicken with 40 Garlic Cloves.






    • 7

    Ingredients:


    • 2 1/2 lb. Yukon Gold potatoes, peeled and
        quartered
    • 1 lb. celery root, peeled and cut
        into 1/2-inch pieces
    • 1 cup water
    • 4 Tbs. (1/2 stick) unsalted butter
    • 1 cup heavy cream
    • Salt and freshly ground pepper, to taste

    Related Recipes


    Directions:

    Put the potatoes, celery root and water in an electric pressure cooker. Cover and cook for 6 minutes according to the manufacturer¿s instructions. Release the pressure according to the manufacturer¿s instructions. Drain the potatoes and celery root.

    Meanwhile, in a small saucepan over medium heat, combine the butter and cream. Heat until the butter melts and small bubbles form around the edges of the pan. Reduce the heat to low and keep warm.

    Set a food mill over a large bowl and puree the vegetables in batches. Using a spatula, stir in the cream mixture in two additions, allowing each addition to be absorbed before adding more. Season with salt and pepper and serve immediately. Serves 8.
    Williams-Sonoma Kitchen.

      Current date/time is Thu 28 Mar 2024, 3:42 pm