Many delicious soups, such as butternut squash soup, are made from puréed vegetables.They are a good base for pasta sauces.Parents who want to make their own baby food use puréed vegetables.To make a smooth, silky purée, it's important to cook the vegetables well.
Step 1: Fruits and vegetables are fresh and ripe.
The freshest vegetables are used to make the most delicious purées.Choose vegetables with bright colors.Don't eat vegetables with soft spots.While canned vegetables can be used to make purees, they won't have the same nutrition and flavor as fresh vegetables.It's harder to get a smooth purée with stringy greens, but any type of vegetable can be puréed.If you want a vegetable that is soft when cooked, try carrots, sweet potatoes, white Potatoes, green beans, broccoli squash, and any other vegetable with flesh.
Step 2: The vegetables should be washed.
Run the vegetables under the cold water to remove the dirt.If you're using vegetables that were treated with pesticides, you may want to use a vegetable cleanser.
Step 3: If it's necessary, peel the vegetables.
Remove any places that have been bruised by cutting the top and bottom ends of your vegetables with a knife.Use a paring knife or vegetable peeler to peel vegetables.
Step 4: Take the vegetables and slice them into thin slices.
It will take less time to cook your purée if you cut the vegetables into slices.
Step 5: The water should be boiled in a large saucepan.
You just need a small amount of water to steam the vegetables.Depending on the pan you're using, two to four cups of water is enough.Vegetables can be steamed to preserve their nutrition.Some of the vitamins have been found to be destroyed by boiling vegetables.
Step 6: Vegetables can be steamed for 15 to 20 minutes.
Put the steamer basket inside the saucepan with your vegetable slices.You can begin steaming your vegetables by covering the saucepan.You may have to do it in batches if you want to avoid crowding the steamer basket with too many vegetables.The vegetables should be completely soft after 15 to 20 minutes.Place the vegetable slices in the boiling water if you don't have a steamer basket.When pierced with a fork, they should be boiled for 15 minutes.Don't crowd the pan.
Step 7: The vegetables should be put in a large bowl.
Place the vegetables in a bowl after they have been removed from the steamer basket or saucepan.Continue steaming vegetables until they are softened and ready to puree.
Step 8: A food processor can be used.
Place the vegetables in the food processor or blender after they've been Scooped from the bowl.Add a little water to make the vegetables smooth.Try not to purée more than 1 cup of softened vegetables at a time.Put the purée from your food processor or blender into a container.The purée can be stored or used in a recipe according to the instructions.
Step 9: You can try a food mill.
A food mill is a large bowl with a blade.You don't have to peel the vegetables for this method since the food mill will naturally separate the flesh from the skin.You can discard the seeds and skins later in the process.Place the bowl on the counter.You need this bowl to catch the puree as it leaves the food mill.Place softened vegetables in the mill.As you hold onto the contraption with your non-dominant hand, turn the handle in a clockwise direction.The vegetable flesh will be pushed through the strainer into the bowl.
Step 10: A little water is all you need.
If you add a little water, you can purée the vegetables in the bowl or the pot you cooked them in.The blade of the blender should be under the top layer of vegetables if you put it in your bowl.When the blender is on, guide it through the vegetable pieces in a circular motion.Continue until all of the pieces are puréed.The blade will make a mess if it is raised above the vegetables.If you want to prevent spattering, turn the blender off.Lift the blade out of the purée and put it away.
Step 11: If you want, season the purée.
If the purée is to be used as baby food, you don't want to add seasonings.Vegetables taste great with seasonings for kids and adults.Try a pinch of salt and pepper and a pat of butter.The flavor of the vegetables will be enriched by this.
Step 12: Vegetables can be refrigerated for a week.
The purée can be stored in the refrigerator for up to a week.The jars should be labeled with the type of food and date.
Step 13: Vegetables can be frozen for several months.
To remove as much air as possible, spoon the purée into freezer-safe containers.The purée should be frozen for a while.The jars should be labeled with the type of food and date.