Purées de Légumes

Vegetable Purées

Preparation info
  • For

    6

    people
    • Difficulty

      Easy

Appears in

By Mireille Johnston

Published 1990

  • About

Cook any of the following vegetables: potatoes, turnips, zucchini, chickpeas, Great Northern beans, cauliflower, celery, carrots. Drain them and use your Mouli food mill to purée them. They will turn light and fluffy and have an interesting texture (whereas a blender would turn them into a sticky paste). Add a little broth, salt, freshly ground pepper, and olive oil to taste. Add, if you wish, a little crushed garlic or finely minced onion. Serve surrounded with