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Gallery Vegetable Puree Swirl Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 1/2 pounds ripe tomatoes, cored and coarsely chopped 2 medium cloves garlic, coarsely chopped Coarse salt and freshly ground black pepper 1/2 pound carrots, peeled and coarsely chopped 1 cup chicken or vegetable stock, plus more as needed 1/4 pound celery root, peeled and coarsely chopped 3/4 cup heavy cream, plus more as needed 10 ounces frozen peas 4 grilled boneless, skinless chicken breast halves, sliced (optional)
Gallery Vegetable Puree Swirl
Recipe Summary Servings: 4
Gallery
Vegetable Puree Swirl
Vegetable Puree Swirl
Vegetable Puree Swirl
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 1/2 pounds ripe tomatoes, cored and coarsely chopped 2 medium cloves garlic, coarsely chopped Coarse salt and freshly ground black pepper 1/2 pound carrots, peeled and coarsely chopped 1 cup chicken or vegetable stock, plus more as needed 1/4 pound celery root, peeled and coarsely chopped 3/4 cup heavy cream, plus more as needed 10 ounces frozen peas 4 grilled boneless, skinless chicken breast halves, sliced (optional)
Directions
In a medium-size skillet over medium heat, combine tomatoes and garlic. Season with salt and pepper. Cook, stirring occasionally, until liquid evaporates, about 15 minutes. Transfer to a food processor fitted with the steel blade. Process until smooth. Pass through a fine-mesh sieve into a small saucepan; set aside.
Place carrots in a small saucepan. Add water to cover and 1 teaspoon salt. Bring to a boil. Reduce heat to simmer, and cook until very tender, about 15 minutes. Drain, and transfer to the bowl of a food processor fitted with the steel blade. Add 1/2 cup stock. Process until very smooth. Add more stock if needed to match the consistency of the tomatoes. Return to saucepan; set aside.
Place celery root in a small saucepan. Add water to cover and 1 teaspoon salt. Bring to a boil. Reduce to simmer, and cook until very tender, about 15 minutes. Drain, and transfer to the bowl of a food processor fitted with the steel blade. Add 3/4 cup heavy cream. Process until very smooth. Strain through a fine-mesh sieve into a small saucepan. Add more heavy cream if needed to match consistency of the other c. Set aside.
Combine peas and 1/2 cup water in a small saucepan over medium heat. Add a pinch of salt. Bring to a boil. Reduce to simmer, and cook until very tender, about 10 minutes. Drain, and transfer to the bowl of food processor fitted with the steel blade. Add 1/2 cup stock. Process until very smooth. Return to saucepan. Add more stock if needed to match consistency of other c. Set aside. (Vegetable purees can be prepared in advance and finished just before serving time.)
Gently heat purees over medium heat, being careful not to let them boil. Season with salt and pepper. Spoon equal amounts of each puree onto four large rimmed plates. Tap and spin plates lightly on a flat surface to even out. Using a spoon, swirl purees decoratively, wiping spoon as necessary. Serve immediately.
Reviews
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All Reviews for Vegetable Puree Swirl
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Vegetable Puree Swirl
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
