an original puree for special occasions or a change!

Nothing is more common than puree, this great classic of our culinary culture! It must be said that its texture and taste go well with many dishes. Let’s find original puree recipes to change it up a little for special occasions!

Yes, yes traditional Christmas meal retains all its charm in the eyes of many of us, it nevertheless rhymes with long hours spent in front of the stove for those who receive… And if in 2019, we shake up habits by offering simpler and quicker recipesin order to spend more time together at the table, rather than alone in the kitchen! What if we reinvented a dish as common as mashed potatoes, the staple of many tables?

Our recipes: an original and chic puree to make in no time

You still don’t have an idea to accompany your main dish? We give you 5 original puree recipes with winter vegetables and other seasonal vegetables, to change from the endless fried potatoes.

Jerusalem artichoke puree with shiitake and hazelnuts

Type: accompaniment

Difficulty: easy

Preparation time: 20 minutes

Cooking time: 20-25 minutes

For 4 people

The ingredients of the recipe

• 600 g Jerusalem artichokes
• 15 g dried shiitake mushrooms
• 60 g hazelnuts
• a piece of kombu seaweed
• a teaspoon of pink berries
• and a tablespoon of caraway
• a tablespoon of fennel seed
• thyme
• sauce tamari

Preparing Jerusalem artichoke puree with shiitake

First, place the shiitake in a bowl of hot water for around fifteen minutes to rehydrate them. During this time, brush, wash, possibly peel, then cut the Jerusalem artichokes in thin slices. Place them in a saucepan with the spices (pink berries, caraway, fennel seeds, thyme) and the kombu.

Then add the mushrooms with the soaking water and top up with water to cover the vegetables. Cover and cook over low heat for around twenty minutes.

After cooking, collect the vegetables and put them in a blender, with the hazelnuts (keep some for decoration) and a little tamari sauce. Add the cooking water gradually until you obtain the desired consistency.

Place in plates or verrines, decorating with hazelnut pieces.

Butternut squash puree with chestnuts

Type: accompaniment

Difficulty: easy

Preparation time: 20-30 minutes

Cooking time: 20 minutes

For 4 people

The ingredients of the recipe

• 500 g butternut squash
• 500 g cooked and peeled chestnuts
• 25 cl of crème fraîche or vegetable milk (with a preference for hazelnut)
• 1/2 herb stock cube
• cinnamon
• nutmeg
• ginger
• clove
• sel
• crushed hazelnuts (optional)

Preparing butternut squash puree with chestnuts

Peel and dice the squash. In a saucepan, pour a little water and mix the stock cube with the mixed spices at the equivalent of half a teaspoon. Add the squash pieces, cover and cook over low heat for 20-25 minutes.

Then put the pieces of squash in a salad bowl, add the chestnuts and the cream or milk then mix until you obtain a fine and creamy puree (add water if necessary).

Arrange on plates or glasses and finally sprinkle with crushed hazelnuts.

Broccoli and apple puree

Type: accompaniment

Difficulty: easy

Preparation time: 15 minutes

Cooking time: 10 minutes

For 4 people

The ingredients of the recipe

• 1 head of broccoli (approximately 350 g)
• 4 apples (reinettes)
• 1 shallot
• 10 g of butter or vegetable margarine
• 10 cl of water
• salt and pepper
• Espelette pepper

Preparing the broccoli puree with apples Reines de Reinette

Peel the apples, remove the seeds and cut them into pieces. Peel and chop the shallot. Put the fat in a frying pan and heat. Melt the shallot, then add the apples and water. Cook for between 10 and 15 minutes until you obtain a compote.

Meanwhile, wash and cook the broccoli florets for 5 minutes in a pressure cooker.

Remove from the heat in a salad bowl, mix or mash the broccoli and apples with a fork. Finally, salt, pepper and add a pinch of chili pepper. Serve quickly.

Truffle mashed potatoes

Type: accompaniment

Difficulty: easy

Preparation time: 10-15 minutes

Cooking time: 20 minutes

For 4 people

The ingredients of the recipe

• 1 kg of potatoes
• 20 g of salted butter (or vegetable margarine)
• 25 cl of crème fraîche (or soy cream)
• 50 g of truffles
• salt and pepper

Preparing truffle mashed potatoes

Peel and cut the potatoes into cubes. Put them in a saucepan, cover with cold water, add salt, bring to the boil and cook over low heat for around twenty minutes.

Meanwhile, take 4 thin slices of truffle. Place them in a small bowl with a drizzle of oil and set aside to cool. Crush the rest of the truffles, mix with the cream and set aside to cool.

When the potatoes are cooked, mash them with a fork. At the same time, melt the butter over low heat and add the truffle cream. Heat gently and add to the potatoes, then mix.

Serve quickly after decorating the plates with the truffle strips.

Carrot and citrus puree

Type: accompaniment

Difficulty: easy

Preparation time: 15 minutes

Cooking time: 20 minutes

For 4 people

The ingredients of the recipe

• 800 g of carrots
• 1 potato
• herb broth
• 1/2 organic orange
• and 1/2 organic lemon
• 1/2 citron vert organic
• pepper

Preparing carrot and citrus puree

Peel the carrots and the potato then cut them into pieces. Cook for 20 minutes in 1/2 liter of water seasoned with vegetable stock.

Meanwhile, blanch the zest of the citrus fruits. After draining the vegetables, mix them with the zest and a few spoonfuls of broth.

Season with pepper and serve quickly.

Bon appetit and happy holidays to all!