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Trying to get veggies puree right today (thelemmy.club)

submitted 5 months ago by a4ng3l@lemmy.world to c/cooking@lemmy.world

8 comments fedilink hide all child comments

Beef Bourguignon, roasted and pureed cauliflower and pickled red onions.

The beef and the pickled onions were things I’ve done already a bunch of times but the cauliflower was new on both accounts.

Not sure I’ll do the roasted version again but the puréed version was a blast. Next time I’ll try the zucchini purée.

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[+] Chippys_mittens@lemmy.world 4 points 5 months ago* (last edited 5 months ago) (2 children)

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[–] a4ng3l@lemmy.world [S] 3 points 5 months ago (1 child)

Thanks a bunch for the positive vibes :)

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[+] Chippys_mittens@lemmy.world 2 points 5 months ago* (last edited 5 months ago)

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[–] treadful@lemmy.zip 4 points 5 months ago (4 children)

What's the pureed cauliflower good for? Solo, as a sauce, or?

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[–] a4ng3l@lemmy.world [S] 6 points 5 months ago (3 children)

Honestly solo it’s a banger. Here it brought some creamy texture that was missing from the plate. And quite good with the beef as a sauce yes :)

Not so complementary with the grilled cauliflower though, they were actually tasting not great together.

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[–] SeductiveTortoise@piefed.social 2 points 5 months ago (2 children)

I love it grilled, but maybe not just as dark. And I usually just marinate it with lemon juice and some garlic, salt, herbs and olive oil.

But yeah, puréed is great.

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[–] a4ng3l@lemmy.world [S] 3 points 5 months ago (1 child)

I’ll try your version next then. I went with garlic, smoked paprika and olive oil but maybe some acidity would have been smarter indeed. Thanks for the tip :)

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[–] SeductiveTortoise@piefed.social 2 points 5 months ago

You're welcome. I think the bright acidity goes really well with the earthy flavor.

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[–] Contentedness@lemmy.nz 3 points 5 months ago (1 child)

If I remember right last time I made cauliflower puree I simmered it in milk, strained off, blitzed the cauliflower and added the milk back in till it was the consistency I wanted.

Definitely one of those things that seems fancy but is actually not so tough to make. Adding a little butter in at the end works well, too!

Great looking meal!

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[–] a4ng3l@lemmy.world [S] 1 point 5 months ago

I did more or less the same; I went with 80/20 milk / creame and some muscade.

I'm curious to see what other veggies I can puree, it's a new world to me :)

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