Vegetable Purees

There are purees and there are coulis. Those vegetables containing enough starches will turn into purees that are solid enough to hold their shape on a plate. Those vegetables that are not solid enough will not turn into true purees but rather thick coulis. These are better served as a sauce on starches such as pasta and rice or as a filling for other vegetables such as artichoke bottoms. If mixed with a protein that can give it body, a coulis can become a custard poached in elegant little timbales. This section is dedicated to true purees; coulis can be found and timbales.