meatless monday: vegetable purées (wait! come back!)

I know what you’re thinking, and I originally thought it too: puréed produce is for the toothless very young and very old. HOWEVER! Vegetable purées have been making headlines everywhere: as a weight-loss aid in this study, in the July/August issue of Women’s Health as a sneaky swap-in ingredient in pasta salads and dips, and on and on and on. And, as I learned firsthand last week with my CSA turnips, purées are so tasty! Have we learned nothing from Jessica Seinfeld?

Instead of hiding your veggies in brownie mixes and soups, put them front and center. A dollop of puréed turnips garnished with fresh thyme is yum. Puréed broccoli (hot or cold) with a crack of pepper smeared on a Wasa cracker makes for a great spread. The possibilities? Endless. Maybe even that green devil bok choy would make a good purée…

in season and ready for purée action: purple turnips!

Start with an inch or two of salted boiling water in a sauce pan. Place your vegetable — broccoli, turnips, rutabaga, carrots, kale, celery, squash… — in water and steam until fully cooked and softened. In food processor, grind a few cloves of garlic, then add your veggies. Process until desired consistency, adding some olive oil, or a pat of butter, a squeeze of lemon, sea salt, pepper, chili flakes, and other fresh or dried herbs. Serve hot or cold, garnished with whatever: try toasted almond slices and cinnamon on puréed squash, chopped shallots on puréed turnips, shredded cilantro on puréed red bell peppers. Creativity begets deliciousness!


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