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Making Purées and Dips

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About
Pulse purées can be either hot or cold, loosely mushy or thick enough to form a solid cake. Hot purées should be made with pulses that break up easily, such as lentils, butter beans and haricot beans. After draining the cooked pulses, you can simply mash them with a fork, adding butter and flavours as you mash, or use a food processor. Serve hot purées as a side dish instead of potatoes, or cold to serve with crisp vegetables as a dip.
  1. For extra-smooth purées use a food processor. Put the drained, cooked pulses in the machine with spices or extra flavorings as you like. Whizz until the purée is smooth and creamy.

  2. For a runnier purée add a little olive oil, nut oil or natural yogurt to the drained cooked pulses. Either add through the top of a food processor or beat in by hand with a fork after pureeing.

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