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Liaisons using vegetable purées
Appears in
Published 1978
This liaison, mainly useful in Cuisine Minceur, is made by adding a certain quantity of finely-puréed cooked vegetables to the liquid to be thickened. The vegetables are cooked either with the meat or fish whose sauce they are to thicken, or separately.
These purée-liaisons are rich in vitamins and are extremely digestible since the cellulose in the vegetables is broken down in the liquidiser after they have been cooked. The subtle and specific mixtures of vegetables which make these liaisons are based on completely new combinations of flavours.
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