Purées de Légumes

Vegetable Purées

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

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 Croutons as an accompaniment to any fish or meat dish.

If you have some leftover vegetable purée, you can prepare these simple but delicious little “boulettes


Vegetable Balls

  • 1 onion
  • ½ cup finely chopped chives, mint, basil, or parsley
  • 4 cups vegetable purée (of any one vegetable or a mixture of two or more)*
  • 2 eggs, beaten
  • salt
  • freshly ground pepper
  • ½ cup bread crumbs (preferably homemade)
  • peanut and olive oil for frying


Grate the onion into a bowl and add to it the chives, mint, basil, or parsley.

Whip the vegetable purée with a fork so it is smooth but not runny. Add it, along with the eggs, to the bowl, and beat for a few minutes. Add salt and pepper. Form little balls the size of small plums with your hands and roll them in bread crumbs.

Heat a little oil in a frying pan and fry the balls, leaving enough space so you can turn them easily. Keep them warm as you fry successive batches. Serve as accompaniments for a leg of lamb, a broiled fish, or by themselves as an hors d’oeuvre with a bowl of warm Coulis.

* Cooked zucchini put through the Mouli and mixed with an egg will not be firm enough to be made into a ball. The same would be true for cauliflower or celery, both of which are too watery and will need firming up with some potato or bean purée.